Georgia Cattleman May 2015

GEORGIA CATTLEMANO F F I C I A L M A G A Z I N E O F T H E G E O R G I A C A T T L E M E N ’ S A S S O C I A T I O N • M A Y 2 0 1 5

What’s Your Beef? p. 38 • New GCA President, Randy Fordham p. 48 • Convention Coverage p. 50

May is Georgia’s

Beef Month

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Saturday • NooN (Edt) MAY 23, 2015

Barnes Herefords & White Hawk Ranch

MAY 23, 2015MAY 23, 2015MAY 23, 2015MAY 23, 2015MAY 23, 2015MAY 23, 2015

Barnes Herefords & White Hawk Ranch ProductioN SalEProductioInaugural

at Barnes Herefords New Sale Facility cedartown, Ga Conveniently located off of Hwy 278

(1644 Piedmont Hwy) west of Cedartown, Ga.

Make plans to be with us for a Georgia Memorial day Weekend

SATURDAY, MAY 23RD Barnes Herefords/White Hawk ranch, cedartown, Ga.

MoNday, May 25tHMead cattle Enterprises, Midville, Ga.

For sale book and more information contact

View video after May 1 on our web site or

auctioneer: Eddie Burks, Ga lic #Nr2749

MAY 23, 2015MAY 23, 2015MAY 23, 2015MAY 23, 2015MAY 23, 2015MAY 23, 2015MAY 23, 2015MAY 23, 2015MAY 23, 2015MAY 23, 2015MAY 23, 2015ProductioN SalE

edartown, Gedartown, GMAY 23, 2015

edartown, GMAY 23, 2015MAY 23, 2015

edartown, GMAY 23, 2015

aaMAY 23, 2015

aMAY 23, 2015

Conveniently located off of Hwy 278 Conveniently located off of Hwy 278 (1644 Piedmont Hwy) west of Cedartown, Ga.(1644 Piedmont Hwy) west of Cedartown, Ga.(1644 Piedmont Hwy) west of Cedartown, Ga.(1644 Piedmont Hwy) west of Cedartown, Ga.

SElliNG 125 lotS • oVEr 200 HEadthis powerful Barnes Herefords & White Hawk ranch

SalE oFFEriNG iNcludES: Herd Sire Prospects • Et calves • open & Bred Heifers

First-calf Heifers • young cows & calvesalso selling up to 30 commercial

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your Hereford Source offered in volume for your purebred & commercial seedstock needs.

WHITE HAWK RANCH BARNESH E R E F O R D SHBRoy and Marie Barnes, Owners

447 Whitlock Ave. • Marietta, GA 30064Adam Enloe, Cattle Manager

(706) [email protected]

Gary R. Hedrick (678) [email protected] Hedrick (404) 216-4274

Josh Cabe, General Manager / Marketing (706) 988-0019

[email protected]

We don’t need to know who’s tougher.

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Killed vaccines can be used in cow herds that don’t have a well-defined breeding season. If a breeding season goes beyond 90 days, producers have the potential for open cows and pregnant cows at the time of vaccination. Killed vaccines, like Triangle,® fill the need for vaccination without any risks associated with pregnancy.

It is also important to know the breeding stock’s vaccine history. “If the history is unknown, we have to assume they have not had proper vaccinations,” says Dr. Joe Campbell, Professional Services Veterinarian with Boehringer Ingelheim Vetmedica, Inc. “To be

certain the vaccine is safe in those situations, a killed vaccine, like TRIANGLE, should be utilized.”

TRIANGLE vaccines have a solid track record for effectiveness, in addition to a very good safety profile. TRIANGLE vaccines protect against disease caused by:• bovine viral diarrhea (BVD) Types 1 and 2 • infectious bovine rhinotracheitis (IBR)• bovine respiratory syncytial virus (BRSV) • parainfluenza 3 (PI3)• Five-way lepto (TRIANGLE 10 only)

“TRIANGLE vaccines were the first to offer dual-strain BVD protection with the Singer Type 1 strain and 5912 Type 2 strain,” Dr. Campbell adds. “Those strains were chosen specifically to provide optimal protection against BVD.”

TRIANGLE ALSO OFFERS FLEXIBILITY: • Can be administered subcutaneously (Sub-Q)

or intramuscularly (IM) where labeled• Short meat withhold (21 days)• Ready to use — no mixing required

“If producers are using TRIANGLE, initially, the animals should be given two doses approximately two to four weeks apart,” explains Dr. Campbell. “And, they should be boostered once per year after that.”

Dr. Campbell also says that if producers are looking for protection against vibrio or trichomoniasis, TRIANGLE works in partnership with the Citadel® vaccine line in combinations that protect against vibrio and leptospirosis; and with TrichGuard,®

which has been proven to reduce the shedding of Tritrichomonas foetus, is available in combination with vibrio and leptospirosis.

For more information on TRIANGLE, talk to your veterinarian or Boehringer Ingelheim Vetmedica, Inc. representative, and visit BI-Vetmedica.com/Cattle.

DO YOU HAVE AN UNDEFINED BREEDING SEASON?

Selecting the right reproductive vaccine for your herd is important to protect against the devastating effects of disease caused by bovine viral diarrhea (BVD) Types 1 and 2, infectious bovine rhinotracheitis (IBR), vibrio and leptospirosis. Modified-live virus (MLV) vaccines such as Express® FP are an option for fetal pro-tection from BVD persistent infection and protection against IBR abortions. But, for some producers, using an MLV vaccine may not work in their breeding system. For those herds, using a killed vaccine is their best option.

“Seven generations

of cattlemen, and not one of

them ever considered cattle health optional.”

— Dennis Carlton, Carlton & Carlton Ranch

PREVENTION WORKS.

Coming from a long line of cattlemen, Dennis Carlton knows he needs a vaccine he can trust with his herd, his business and his very livelihood. “Keep the cattle healthy, and the whole operation thrives,” he says. With its long-standing reputation for reliability and proven performance against key respiratory and reproductive diseases, Carlton trusts Triangle® to be the lead vaccine for his herd. Put trust in TRIANGLE for your herd, too.

To see a video about Carlton & Carlton Ranch, visit TriangleVaccines.com.

INITIAL / DATE INITIAL / DATE

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Vo l u m e 4 3 | N u m b e r 5 | M a y 2 0 1 5

GEORGIA CATTLEMEN’S ASSOCIATION100 Cattlemen’s Drive | P.O. Box 27990

Macon, GA 31221Phone: 478-474-6560 | Fax: 478-474-5732

[email protected] | www.gabeef.org

GCA & GEORGIA BEEF BOARD STAFFExecutive Vice President:

Will Bentley, [email protected] Vice President of Operations:Michele Creamer, [email protected]

Director of Association Services:Blake Poole, [email protected]

Director of Communications and Youth Activities:

Bailey Toates, [email protected] Director of Industry Information

and Public Relations: Suzanne Bentley, [email protected]

GBB Program and Compliance Coordinator:Tricia Combes, [email protected]

Membership and Facilities Coordinator:Sherri Morrow, [email protected]

Publication Consultant:Gayla Dease

G C A M i s s i o n S t a t e m e n t The mission of the Georgia Cattlemen’s Association

is to unite cattle producers to advance Georgia’s cattle industry.

In This Issue…

The Georgia Cattleman magazine and the Georgia Cattlemen’s Association reserve the exclusive right to accept or reject advertising or editorial material submitted for publi-cation. The editorial content contained in this magazine does not necessarily represent the views of the Georgia Cattleman magazine or the Georgia Cattlemen’s Association.

GEORGIA CATTLEMAN (USPS 974-320, ISSN 0744-4451) is published monthly by the Georgia Cattlemen’s Association, 100 Cattlemen’s Drive, P.O. Box 27990, Macon, Georgia 31221. Subscription rate of $45.00 per year. Periodical Post-age Paid at Macon, GA, and additional mailing offices. POSTMASTER — Send

address changes to GEORGIA CAT-TLEMAN, 100 Cattlemen’s Drive, P.O. Box 27990, Macon, Georgia 31221. For advertising information, contact Georgia Cattlemen’s Association, P.O. Box 27990, Macon, GA 31221. Phone: 478-474-6560.

Association Reports6 GCA President’s Report, By Randy Fordham9 Executive Vice President Report, By Will Bentley10 GCA Leadership25 GBB Report, By Suzanne Bentley70 YCC Report, By Jacob Nyhuis

Industry News14 NCBA News & Updates41 Demand Study: Quality Builds Future for Beef, By Steve Suther48 Ready, Willing and Able, By Bailey K. Toates67 The Ground Beef Market and Price Signals, By Steve Suther

Reader Services13 Leadership Q & A, By Brent Galloway16 In My Opinion, By Kaytlyn Malia 18 Good Moos! 19 Chapter Connections20 Georgia Beef Bites, By Suzanne Bentley22 Our Pastures, Your Plates 24 Are You Ready?27 Cow Psychologist, By Baxter Black 28 Associate Members50 Convention Coverage58 Local Market Reports61 Management Calendar 63 Calendar of Events

Expert Advice34 Using Your Holidays to Make Money, By Dr. Lawton Stewart38 What’s Your Beef? By Dr. Alex Stelzleni44 Is There a Better Nitrogen Fertilizer? By Dr. Dennis Hancock



May is Georgia’s

Beef Month

Spicy Grilled Ribeye Cap

GEORGIA CATTLEMAN

4 May 2015 • GEORGIA CATTLEMAN

GEORGIA CATTLEMAN • May 2015 5

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A s s o c i a t i o n R e p o r t s • P r e s i d e n t ’ s R e p o r t

Greetings from Northeast Georgia! What happened to the year? It seems as if Melvin Porter was just beginning his term as President; now my term begins. Melvin hit the ground running and it showed by all the events he and Donna attended last year. Thank you Melvin; GCA could not have been in better hands. Thank you to all involved in the convention this year. The staff and interns did a great job. Every day they arrived early and left late. They have proven, time after time, they are by far the best staff in the industry! Thanks also to all committees, juniors, YCC, Georgia CattleWomen and Region VPs.

What a great Convention and Beef Expo from beginning to end! The forage conference started ahead of convention on Wednesday. Thank you, Dr. Dennis Hancock. Thursday morning after the forage conference ended, Dr. Nevil Speer shared his insight on the cattle market and thoughts on what could be in store for the cattle industry. After Dr. Speer’s talk ended, the cattle video tele-auction echoed his comments.

Kevin Ochsner kicked off the opening session with almost every chair occupied during his talk. Kevin’s title to his speech was, “It’s your bid.” What a great topic reminding us whether we are the winning or losing bidder, we made a decision. His speech was encouraging and challenging at the same time. The challenge was evaluating your business, deciding if you are making the right decisions about your operation. With great cattle prices, who could argue? I guarantee there are things we can tweak at home that help our bottom

line and long-term goals. Every event that followed was successful with meetings, awards and cattle sales. If you missed any of the events this year, you missed a great convention. Thanks to all the vendors who participated by filling up the trade show area and making this event possible. As my term begins, our organization’s member count is at 5,407. This is a tremendous accomplishment. We are up 200-plus members from last year at the same time. Just because we are up does not mean we can quit. We must continue working hard to maintain as well as grow. Thanks to all for your hard work. Last year, we sat down with the leadership and looked at Georgia Cattlemen’s Association Strategic Plan. This is a 3-year plan to focus on the future, and one part of this plan is to grow our membership to 6,000 members. We can continue this good work by gaining members and aligning with the Georgia Cattlemen’s Association Mission Statement “Uniting and Advancing Georgia’s cattle industry.” Our farm in Franklin County is like our association – one big family. At Covenant Cattle Company, Leslie (my wife), her brother Bradley and I take care of the day-to-day operation. Leslie loves the cows, knowing each and every one, just like knowing your name when she sees you. She is the best at recognizing which cow is getting close to calving, then letting Bradley and me know to keep an eye on this cow while we are around the farm. Bradley is a great mechanic, seeing to all equipment and having it ready when it is needed. I love the nutrition part,

evaluating forages to get the most out of the land God has blessed us with. We each have different talents that mesh well to accomplish our unified goals. This reminds me of the verse, “And a threefold cord is not quickly broken,” – Ecclesiastes 4:12 b. As we all work together, we can accomplish anything in our organization using our different talents. Leading up to April, the number one question I was asked was: “Are you ready?” My question to you is: “Are you ready?” The Good Book tells us to “be ready in season and out of season,” – 2 Timothy 4:2. Are you ready when you are standing beside someone at the meat counter when they express concerns about the safety of our beef? Are you ready at school meetings, civic meetings, getting your hair cut, county fairs, getting gas, restaurants or any place you may come in contact with a consumer who could become a new customer or current customer questioning our product? As we become better informed, we must educate the potential consumer. We can join in with our staff, members and everyone involved in our industry to continue to promote the industry that is so near and dear to our heart. It is not only a love of the industry but also a passion for the industry. Let’s be ready! I want to thank you again for the opportunity to serve as your president and look forward to visiting with you in the next year. Also, many thanks to Leslie and my family for supporting me during this time as president; it would not be possible without their support. See you next month and God Bless.

GCA President Randy and Leslie Fordham


From Your President’s Pasture

DID YOU KNOWBeef Safety Research

Product Enhancement Research

Identifies potential risks to beef safety and develops solutions to maintain a

safe beef supply for consumers

AdvertisingCreates all domestic consumer advertising –radio, print, outdoor and digital – to reinforce how beef is part of their everyday life

Channel MarketingDevelops all promotions, training and other programs to help promote beef in restaurants and grocery stores

Discovers new ways to improve beef quality, consistency and value, including

research focused on new cuts, taste, tenderness and carcass value

Industry InformationSafeguards the image of the beef industry by responding to, and correcting, misinformation about beef and sharing the beef production story

Nutrition ResearchFocuses on beef’s role in human nutrition as it relates to overall health and well-being

New Product DevelopmentWorks with industry leaders to

develop new beef products, plus shares beef recipes and cooking tips

Public RelationsProactively shares positive beef

messages with consumers, health professionals and other

food influencers

Foreign MarketingProvides beef market development, promotion, research, consumer and industry information in more than 100 countries worldwide

MyBeefCheckoff.com#beef11:1

Funded by the Beef Checkoff.

EVERY DOLLAR INVESTED RETURNS $11.20?

industry by responding to, and correcting, misinformation about beef correcting, misinformation about beef and sharing the beef production storyand sharing the beef production story

$

GCA’s staff has been busy attending spring sales across Georgia. It has been great to visit with members, promote GCA and see some good looking cattle. Sales have been strong with good attendance and even better cattle prices. It truly is a good time to be in the cattle industry.


Worth County Livestock Association met on March 23 at Worth County Ag Pavilion. GCA past president Melvin Porter, accompanied by wife Donna Porter and GCA’s Director of Association Services Blake Poole attened the event. The meal was sponsored by Turner County Stockyards. Approximately 70 people were in attendance, including a number of guests from Turner County Cattlemen’s Association. Blake Poole, left, Stewart Carter, Melvin Porter, Taye Almond, Allen Wiggins, Danny Vickers and David Carter enjoyed the evening.

GCA past presidents Louie Perry and Steve Blackburn joined Will Bentley for the NCBA Legislative Conference in Washington, D.C. The group from Georgia spent their time in D.C. visiting with Georgia Congressmen and Senators about the issues that we face as an industry. This is a great annual event as hundreds of cattlemen from around the country visit the Capitol and speak with their representatives.

Follow the GCA staff as they travel the state.

Assoc ia t ion Repor ts • Execu t ive Vice Pres iden t ’s Repor t

As I travel around the state with GCA, I am always amazed by the diverse landscape that we are blessed to have here in Georgia. The large tracts of farmland in South Georgia give way to the rolling hills of the middle part of the state, eventually turning into the mountains as you move farther into North Georgia. Every part of the state has its own kind of beauty that can’t be compared to, or matched by, other areas. Part of this beauty comes from the fact that we have cattle in every corner of the state. I love seeing cattle grazing under a center pivot in the middle of a field one day and then seeing cattle standing on a mountainside or in a valley the very next.

If you are like me, you probably think your family’s little slice of heaven is the most beautiful piece of land that Georgia has to offer. Maybe it is similar to how parents always know that their baby is the cutest baby in the world. Or maybe the feeling comes from knowing how much hard work, sweat, blood and tears have gone into making that piece of land what it is today.

As you top the hill or round the corner to your place, I’m sure you are proud of what your family has accomplished to keep the land productive. You can probably look all around and know exactly who built that fence or who planted this tree. A lot of work goes into keeping your farm sustainable for you and the generations to come.

The Georgia Cattlemen’s Association Convention and Beef Expo is a lot like your family farm to the staff and volunteer leaders here at GCA. They know how much work has gone into making the event the success that it has become. As you look through the meeting rooms and trade show floor, a story could be told on each detail about who came up with the idea and why it’s included in the event. I cannot help but be proud of our team and the countless number of volunteers we have across this state.

If you attended the convention in Perry, you were a part of making it a success. Your involvement in the event is what this Association is all about. Without your participation, we would not be able to have top-of-the-line speakers come and talk to producers. We would not have vendors eager to join us in Perry each year for the opportunity to speak with farmers

F a m i l y F a r m

and ranchers from around the state. This year’s convention was filled with exciting information. We all know that the cattle industry is enjoying some of the brightest times that we have ever experienced. Talks from Dr. Nevil Speer and Kevin Ochsner highlighted ways that you can maximize your profits now while being prepared for what’s in store for the future. The forage conference was well attended and stressed the importance of being a grass farmer and not just a cattle rancher. We enjoyed a roundtable discussion that included agriculture leaders such

as Zippy Duvall, Dr. Robert Cobb and Van McCall. The crowd was interested to hear their thoughts on some of the regulations coming out of Washington. Dr. Cobb gave some great insight into what we can expect from traceability efforts and why they are needed. One of the highlights for me personally was when Kevin Ochsner, from Cattlemen to Cattlemen, sat down and conducted interviews with a cross-section of Georgia cattle producers. He interviewed members from our Junior program, YCC, a leading Ag school and our oldest active member. What struck me most was that in completely separate interviews, all four stressed the importance of getting involved with GCA. They all mentioned that the more they got involved in the local and state levels, the more benefits they saw from being members of GCA. We hope each of you will do exactly that! If your local chapter is having an event for the

upcoming Beef Month, I hope that you will make plans to help out. If y’all are hosting a field day during hay season, I’d ask that you go out with an open mind and participate. You would be surprised how much you can learn by just being around other cattle producers from your area and across the state. Invite your neighbors to join you. If you weren’t able to make it to Perry this year, we encourage you to put it on your schedule for 2016. A personal thank you to Michele, who always does a great job making sure that the operation runs smoothly. I would put our convention up there with any around the country. The convention is always the first week in April and we would love for you to visit our “family farm.”

Will Bentley


Kevin Ochsner interviewing Harris Brantley, GCA’s oldest, active member.

Georg i a Ca t t l emen’s A s soc i a t i onGCA Leadership Team

Your GCA leadership team is here to serve you. Contact us with your ideas about our association or to visit about the cattle industry.

Executive Committee MembersKristy Arnold, Screven912-294-3485 • [email protected] Tammy Cheely, Warrenton706-465-2136 • [email protected] Galloway, Monticello678-410-6070 • [email protected] Lovett, Cuthbert229-938-2187 • [email protected] Long, Bainbridge229-254-9452 • [email protected] Gretsch, Lexington706-340-0945 • [email protected]

GCA Immediate Past PresidentMelvin Porter, Jefferson • 706-654-8283 • [email protected]

NCBA DirectorsRandy Fordham, Royston • 706-207-1301 • [email protected] Blackburn, Waynesboro • 214-912-1993 • [email protected]

Foundation ChairmanSteve Blackburn, Waynesboro • 214-912-1993 • [email protected]

CattleWomen’s PresidentSara Akins, Nashville • 229-237-1607 • [email protected]

Regional Vice Presidents

1961-1963 Ben T. Smith, Atlanta1963-1966 Henry Green, Sr., St. Simons1966-1968 Dr. Jack Tuttle, Barnesville1968-1970 J.W. Trunnell, Cochran1970-1971 K.J. Hodges, Blakely1971-1972 Edward B. Pope, Washington1972-1974 George Berner, Warm Springs1974-1976 Dr. O.E. Sell, Milner1976-1978 Joe Gayle, Perry1978-1980 Sam Hay, Covington1980-1981 Lee Campbell, Carrollton1981-1982 Charles Baker, Calhoun1982-1983 Webb Bullard, Camilla1983-1984 Bobby Rowan, Enigma1984-1985 Harvey Lemmon, Woodbury1985-1986 Don Gri�th, Buchanan1986-1987 Gene Chambers, Douglas1987-1988 Mike Peed, Forsyth1988-1989 Sam Payne, Calhoun1989-1990 Bobby Miller, Lula1990-1991 Newt Muse, Carrollton1991-1992 Howard Jones, Newnan1992-1993 Mark Armentrout, Roswell

Region 8: Rodney Hilley, 770-567-3909 [email protected] 9: Mike Burke, 706-551-3025 [email protected] Region 10: Scotty Lovett, 229-938-2187 [email protected] 11: Derek Williams, 229-315-0986 [email protected] 12: Ray Hicks, 912-682-8670 [email protected] 13: John Moseley, Jr., 229-308-6355 [email protected] 14: Kurt Childers, 229-561-3466 [email protected]

Region 15: Alvin Walker, 912-282-1717 [email protected]

Region 1: James Burton, 423-838-0941 [email protected] 2: Eddie Bradley, 706-994-2079 [email protected] 3: Ron Ward, 706-213-9175 [email protected] 4: Tony Cole, 770-596-6896 [email protected] 5: Charles Woodward, 678-725-2292 [email protected] 6: Joe Newton, Jr, 706-595-0520 [email protected] 7: Larry Daniel, 706-812-5907 [email protected]

1993-1994 Ralph Bridges, Lexington1994-1995 Lane Holton, Camilla1995-1996 Dr. Jim Goodman, Temple1996-1997 Dr. Frank �omas, Alamo1997-1998 Joe Duckworth, Milledgeville1998-1999 Betts Berry, Chickamauga1999-2000 Dr. Curly Cook, Crawford2000-2001 Chuck Sword, Williamson2001-2002 Robert Fountain, Jr., Adrian2002-2003 Louie Perry, Moultrie2003-2004 Tim Dean, Lafayette2004-2005 John Callaway, Hogansville2005-2006 Bill Hopkins, �omson2006-2007 Dr. Jim Strickland, Glennville2007-2008 Evans Hooks, Swainsboro2008-2009 Mike McCravy, Bowdon2009-2010 Bill Nutt, Cedartown2010-2011 Bill Bryan, Summerville2011-2012 Steve Blackburn, Waynesboro2012-2013 Chuck Joiner, Carrollton2013-2014 David Gazda, Athens2014-2015 Melvin Porter, Je�erson

GCA Past Presidents


Randy FordhamPresident

1211 Harrison Bridge RoadRoyston, GA 30662

[email protected]

Kyle GilloolyPresident-Elect

2731 River RdWadley, GA 30477

[email protected]

Carroll T. CannonTreasurerP O Box 500

Ty Ty, GA 31795-0500229-881-0721

[email protected]

Will BentleyExecutive V. P. P. O. Box 27990

Macon, GA [email protected]

Lee BrownVice-President

43 Watson Mill RoadComer, GA 30629

[email protected]

Georg i a Ca t t l emen’s A s soc i a t i onLocal Chapter Presidents

ABAC | Jacob Gibb | 478-954-1102Amicalola | George Lyons | 706-265-3328Appalachian | Phillip Jones | 770-894-2479Baldwin-Jones-Putnam | Ricky Yarbrough | 478-256-2933Banks | Thomas Dalton | 706-677-3008Barrow | Randy Davis | 770-596-2697Ben Hill-Irwin | Ronny Branch | 229-457-0407Berrien | VacantBlue Ridge Mountain | Joe Garner | 706-994-3927Burke | Leroy Bell | 706-564-6066Carroll | Tony Cole | 770-596-6596Clarke-Oconee | Mike Hunter | 706-207-5514Colquitt | Rocky Herndon | 229-782-5660Cook | VacantCoweta | Robert Allen | 678-923-6159Crawford Area | Doug Bailey | 478-361-3024Decatur | Stuart Griffin | 229-246-0951Elbert | Ron Ward | 706-213-9175Floyd | Dale Hamby | 706-766-7626Franklin | Keyes Davison | 706-498-6359Grady | Caylor Ouzts | 229-377-7561Greene Area | John Dyar | 706-453-7586Hall | Steve Brinson Jr. | 770-869-1377Haralson | Joe Griffith | 770-301-9113Harris | Sandy Reames | 706-628-4956Hart | Jason Fain | 706-436-9299Heard | Caleb Pike | 770-854-5933

Heartland | Tony Rogers | 478-934-2430Henry | Allen Garland | 678-977-1357Houston | Wayne Talton | 478-987-0358Jackson | Matt Shirley | 706-983-0276Jefferson | Randy Miller | 478-625-3900Johnson Area | Will Tanner | 478-278-1922Laurens | Brad Childers | 478-376-4670Lincoln | Billy Moss | 706-654-6071 Little River | Glen Wilson | 706-595-3792Lumpkin | Anthony Grindle | 706-300-6605Macon | Matt Perfect | 478-973-7164Madison | Trey McCay | 706-255-8422Meriwether | Emmett Collins | 706-977-9819Mid-Georgia | Danny Bentley | 706-647-7089 Miller | Trent Clenney | 229-758-2844Mitchell | J. Dean Daniels | 229-336-5271Morgan | Michael Ivy, Jr. | 706-202-5046Murray | Chris Franklin | 706-263-2008North Georgia | David Lingefelt | 770-480-6177Northeast Georgia | Mark Alley | 706-499-2119Northwest Georgia | Justin Wells | 706-264-8253Ocmulgee | Jim Cannon | 229-467-2042Ogeechee | Romaine Cartee | 912-531-0580Oglethorpe | Hudson Sanders | 706-621-1384Pachitla | Scotty Lovett | 229-938-2187Peach | Willis Brown | 478-956-2798Piedmont | Earnest Nichols, Jr. | 770-314-6061

Piney Woods | Steve Smith | 912-278-1460Polk | Jason Bentley | 770-855-0082Pulaski | Terry Moore | 478-952-0685Red Carpet | David Cagle | 770-796-2555Satilla | Alvin Walker Jr. | 912-449-5352Seminole | Bruce Barber | 229-524-8633South Georgia | Lavawn Luke | 912-345-2102Southeast Georgia | David Rooks, Sr. | 912-422-3233Stephens | Mark Smith | 706-779-7362Tattnall | Newley Halter | 912-690-0789Taylor | Wayne Wilson | 706-656-6351Thomas | Charles R. Conklin | 229-228-6548Three Rivers | Derek Williams | 229-315-0986Tift | Buck Aultman | 229-382-3202Tri-County | Alan Sowar | 770-668-4226Tri-State | Stephen Wilson | 423-762-1308Troup | Ben Comerford | 706-604-5098Turner | Randy Hardy | 229-567-9255UGA | Dylan Chandler | 706-540-2619Walton | Sammy Maddox | 770-267-8724Washington | Bobby Brantley | 478-552-9328Wayne | Kristy Arnold | 912-294-3485Webster | VacantWilkes | Shane Moore | 706-678-5705Wiregrass | Kurt Childers | 229-561-3466Worth | David Carter | 229-776-9400

Name ________________________________________________________________________Address _______________________________________________________________________City ________________________________________ State___________ Zip ______________Email ________________________________________________________________________GCA Chapter __________________________________________________________________Sponsored by __________________________________________________________________Birthday (juniors only)___________________________________________________________

*YCC: Young Cattlemen’s Council include members ranging from 18 to 40 years of age, no additional dues.

GCA • GJCA • GCWA Membership FormComplete and mail this form to:Georgia Cattlemen’s Association

P.O. Box 27990Macon, GA 31221

478-474-6560 • Fax: 478-474-5732 Email: [email protected]

___ New Member ___ Renewal

___ GCA Dues, 1 year $50 ____ Yes, I’m interested in YCC*

___ GJCA Dues, 1 year $15 ___ GCWA Dues, 1 year $15 Additional Local Dues $____ Total Payment: $____

Membership dues entitle you to receive a one-year subscription to the Georgia Cattleman magazine. Payment of GCA membership dues is tax-deductible for most members as an ordinary business expense. Complying with tax laws, GCA estimates 5% of the dues payment is not deductible as a business expense because of direct

lobbying activities. Also, charitable contributions to GCA are not tax-deductible for federal income tax purposes.

�ank you for your memberships!!


Rusty Adams, Hampton Morris Anderson, CairoVestal Arnold, Monroe

Roy Ashley, Edison Charles Sealy, Moultrie

John L Bailey, SummervilleLynn Barber, Manor

Courtney Barber, Manor Randy Barton, Monroe

Charlie Batten, NahuntaSidney L Beach, Thomaston

Corrie Brown, Athens Melvin C Clark, MeansvilleHaleigh Cox, Washington Stephen Davidson, Gibson

Carla Dean, Climax Stephen Dobek, Rutledge

Tracy Edmondson, Morven Brian Eubanks, CommerceNathan Fussell, Rutledge

Trent Galloway, Blue RidgeGary Garner, Royston

Bobby Garrison, MonroeDon Gutierrez, Thomasville

Doug Hadden, GibsonHalle Hadden, Gibson

Huston Hadden, Gibson Robin G Hamsley, CochranAndrew Harding, Thomson

Kayla Harp, ThomastonKeith Harris, Athens

Heather Henry, Carrollton George Hodges, Griffin

Marcia Ilha, TiftonShelby Jenkins, Moultrie

Ray Jewett, Waycross


Joe Lumley Farms, LLC, Soperton Matthew Joner, CochranHelen D Jowers, Ambrose Paula Krimer, Watkinsville

Cynthia Lacy, Odum Jimmy Lee, Camilla

Scott & Sherrie Liford, Canton Verner Lee Looney, Martin

Robert H Mcnair, Junction City Brady Mercer, Moultrie

Freeman Montgomery, Junction City Daniel Moon, Grovetown

Brendon Munn, Stockbridge William & Angela Munson, Newnan

David Myers, Clarkesville Jose Nevarez, Cedartown

John Newton, Bartow Oglethorpe Feed & Farm Supply, Crawford

Keeter Prevatt, Montezuma Charlie Ramsey, Quitman Ashley Riner, Williamson Tony Saunders, Hartsfield

Alan Shackelford, McDonoughTravis Lee Sipes, Crawfordville

Jonathan Smith, Monroe Ted Smith, Oakfield Jack Smith, Byron

Andrew Somoza, AtlantaJames Stephens, Lexington

Jody Strickland, Perry Reed Valdez, Sparks

Stacy Vanzandt, Blue RidgeCory Waters, Carrollton Dale Wilcox, Covington

Dick Young, Cochran

We are glad you have joined the GCA family!

M e e t Y o u r G C A L e a d e r s h i p

&Q ALeadership

Brent GallowayExecutive Committee

Tell us a little about yourself.Q:A: I own and operate Circle G Farms, which is a commercial cow-alf and farming operation in Mansfield, Georgia. You

can find wheat, soybeans and hay being grown and harvested on our farm. I have been farming and managing cattle for over 20 years. My wife, Beth, and I have been married for 21 years and have two children. In addition to helping on the farm, Beth is an ag teacher and FFA advisor. Cheyenne, 18, and Wyatt, 16, are involved in sports and FFA at Piedmont Academy in Monticello. I love all beef but my favorite cut is the filet butterflied and cooked well.

Q: Share what it means to be on the Executive Committee along with some of the responsibilities you undertake.

A: I am very honored to be serving our Georgia Cattlemen members as part of the Executive Committee. I take the responsibility of managing the business of our organization very seriously. I am continuously looking for ways to improve the beef industry and our organization. As a member of the Legislative Committee, my role is to represent the beef industry in Atlanta and Washington, D.C., to educate our elected officials and protect our industry. I also serve on the Cattle Health and Well Being Committee.

Q: What improvements or changes would you like to see evolve over the next year with GCA?

A: I hope our organization continues to grow in members and producers. We offer many educational meetings through our local chapters across the state. We need to leave the fence rows of our farms and become active in the organization that works for the industry that provides for our families. As leaders in agriculture, I feel that we need to come together in community groups to promote the beef industry.

Q: In your opinion, what is the most pertinent issue Georgia’s beef industry is facing today?

A: I feel the most pertinent issue we face in the beef industry today is the fight to educate the consumer. There are many uneducated people who spread misconceptions about animal agriculture. Our responsibility as producers is to educate the public about the benefits of beef and the wholesome products that are available from cattle. The first place to start with educating the public is with our neighbors.

GEORGIA CATTLEMAN • Ma0y 2015 13

Q: Describe your background and your involvement with the cattle industry.

A: I am an ABAC Alum with a dual degree in Animal Science and Animal Health. I’ve been in agriculture my whole life, growing up on a family farrow-to-finish hog operation and starting my own cattle operation after graduating from ABAC. Today, in addition to my own farming and cattle operation, I operate Mid-Georgia Livestock Market in Jackson, Georgia, where we have weekly beef sales on Wednesdays.

N C B A N e w s a n d U p d a t e s


A group of U.S. beef value chain participants including producers, processors, retailers, foodservice operators, packers, allied industry and non-governmental organizations announced the launch of the U.S. Roundtable for Sustainable Beef (USRSB) on March 3. The multi-stakeholder roundtable will identify sustainability indicators, establish verification methodologies, and generate field project data to test and confirm sustainability concepts for use throughout the United States. The USRSB adopts an approach whereby social, economic and environmental considerations are balanced to achieve sustainable outcomes. “Research tells us American consumers are increasingly interested in the social, economic and environmental impacts of the beef they purchase,” said Nicole Johnson-Hoffman, vice president of Cargill Value Added Meats and interim chair of USRSB. “For the first time, the entire U.S. beef value chain, including representatives who raise cattle and produce, market and sell beef, in addition to representatives from the NGO community and allied businesses, are coming together to establish metrics and criteria that will be used to benchmark the present and help measure improvements in the sustainability of American beef going forward.” USRSB’s mission is to advance, support and communicate continuous improvement in U.S. beef sustainability through leadership, innovation, multi-stakeholder engagement and collaboration. Utilizing the definition for sustainable beef recently released by the Global Roundtable for Sustainable Beef (GRSB), the USRSB will develop sustainability indicators relevant to the various beef systems in the United States, as well as a means to verify sustainable progress in a transparent manner that can be shared. Similar to GRSB, the USRSB will not mandate standards or verify the performance of individual beef value chain participants. “Today’s announcement from the United States regarding the formation of a U.S. Roundtable for Sustainable Beef is welcome news to GRSB and our membership,” stated Cameron Bruett, head of Corporate Affairs and Sustainability at JBS USA and president of the Global Roundtable for Sustainable Beef. “The United States is a world leader in beef production and will play a key role in meeting the global challenge of feeding the world in a sustainable manner that allows future generations to thrive. With the establishments of regional multi-stakeholder beef sustainability roundtables in Brazil, Canada, Mexico, Colombia and now, the United States, it is clear that the international commitment to sustainable beef enjoys tremendous momentum.” The USRSB is being directed by an interim board of directors that includes representatives from Cargill, Beef Marketing Group, Texas Cattle Feeders Association, Micro

Technologies, Merck Animal Health, JBS USA, McDonald’s, Walmart, World Wildlife Fund, The Nature Conservancy, Noble Foundation and the King Ranch® Institute for Ranch Management. Participation will be open to individual producers, producer associations, processors, retailers, foodservice operators, allied industry and civil society. “By 2050, more than 9 billion people will consume twice as much food as we do today,” said Nancy Labbe, senior program officer, World Wildlife Fund. “We are excited to be part of this important step toward balancing social, economic and environmental demands to feed a growing world while conserving natural resources, reducing waste and preserving biodiversity.” Currently, the USRSB has 43 founding members. They include: Adams Land and Cattle, LLC; AgriBeef Co.; Alabama Cattlemen’s Association; Beef Cattle Institute, Kansas State University; Beef Marketing Group; Cargill Meat Solutions Corporation; Certified Angus Beef; Colorado Cattlemen’s Association; Costco Wholesale Corporation; Dow AgroSciences LLC; Elanco Animal Health; Florida Cattlemen’s Association; FPL Food LLC; Global Food Traceability Center; Golden State Foods; Holistic Management International; JBS USA; Kansas Livestock Association; K-COE ISOM; King Ranch® Institute for Ranch Management; Lopez Foods; McDonald’s Corporation; Merck Animal Health; Micro Technologies; Minnesota Cattlemen’s Association; Missouri Cattlemen’s Association; National Beef Packing Co. LLC; National Cattlemen’s Beef Association; National Livestock Producers Association; Nebraska Cattlemen’s Association; Oregon Cattlemen’s Association; Simplot Livestock Company; Sustainable Rangelands Roundtable; Texas A&M AgriLife Research; Texas and Southwestern Cattle Raisers Association; The National Grazing Lands Coalition; Texas Cattle Feeders Association; The Nature Conservancy; The Samuel Roberts Noble Foundation; Tyson Foods, Inc.; Walmart; World Wildlife Fund; and Zoetis. Membership will be open to additional founding members until June 1, 2015. “American cattlemen and women are proud of our efforts to provide safe, affordable and sustainable beef on the plates of millions of American and global consumers every day,” said John Butler, chief executive officer of the Beef Marketing Group, a cattle marketing cooperative located in Kansas and Nebraska. “We stand ready to collaborate in this effort of continuous improvement across the social, economic and environmental aspects of beef production. Working together with members of the U.S. beef value chain, American producers are eager to add the next chapter to our long-standing heritage of stewardship and great-tasting beef.”

Roundtable on Sustainable American Beef Created; Diverse Participant List Covers Farm-to-Fork

N C B A N e w s a n d U p d a t e sN C B A N e w s a n d U p d a t e s

The National Cattlemen’s Beef Association has a unique opportunity for you to engage in the discussion around diet and health in Washington, D.C. The most recent Dietary Guidelines Advisory Committee’s report has confusing nutritional messages by leaving lean meat out of healthy dietary patterns, despite its own nutritional evidence review. Now, you can engage by posting your pictures of how beef fits on your plate using #BeefsOnMyPlate. “A one-size-fits-all approach to a diet doesn’t work,but we know beef fits into a wide range of healthy diets because of its versatility,” said Shalene McNeill,registered dietitian and nutrition scientist with NCBA. “We have a lot of sound evidence out there showing lean beef consumption contributes zinc, iron, protein and B-vitamins, which helps keep you satisfied, helps manage your weight, and can fuel a healthy and active lifestyle.”

Lean beef is a calorie saver. For about 150 calories, a 3-ounce serving of lean beef provides about the same amount of protein as three servings (1½ cups) of cooked black beans with 341 calories. Philip Ellis, a Wyoming rancher and president of the NCBA, said this is a great opportunity to showcase how beef fits in a healthy and calorie-conscious diet and encouraged the Secretaries to make sure lean beef is not just a footnote in the guidelines. “It’s unfortunate that the Advisory Committee failed to review all the science that undoubtedly shows the value of lean meat in the healthy diet,” said Ellis. “But the Secretaries have the opportunity to pick up where the Committee fell short and finish the scientific review of red meat’s role in a healthy diet to reinstate the 2010 Dietary Guidelines recommendation on lean meat. Let’s post our pictures and show them a variety of healthy diets that include lean beef.””

New Online Campaign Kicks Off to Show How Beef Fits on Your Plate

Legislative WatchCommon Sense in Species Protection Act (S.112) • Key Sponsor: Sen. Dean Heller (R-Nev.)A bill to amend the Endangered Species Act of 1973 to require the Secretary of the Interior to publish and make available for public comment a draft economic analysis at the time a proposed rule to designate critical habitat is published. NCBA urges a YES vote. Death Tax Repeal Act (H.R. 173) • Key Sponsor: Rep. Mac Thornberry (R-Texas)Repeals federal taxes imposed on estates when passed to heirs. NCBA urges a YES vote.

Regulatory Responsibility Act for our Economy of 2015 (S.168) • Key Sponsor: Sen. Pat Roberts (R-Kan,)Gives Congress the needed authority for oversight on major regulations, while also requiring regulation be narrowly tailored to meet the intended goals without hindering the economy. NCBA urges a YES vote. Open Book on Equal Access to Justice Act (H.R. 384) • Key sponsor: Rep. Cynthia Lummis (R-Wyo.)Reinstates tracking and reporting requirements of payments made by the Federal Government under the Equal Access to Justice Act. NCBA urges a YES vote. The Judgment Fund Transparency Act of 2015 (S.350) • Key sponsor: Sen. Deb Fischer (R-Neb.), Sen. Cory Gardner (R-Colo.)Requires a public accounting of the taxpayer funds distributed to litigants who bring successful claims against the federal government. NCBA urges a YES vote. America’s Small Business Tax Relief Act of 2015 (H.R. 636) • Key sponsor: Rep. Patrick Tiberi (R-Ohio)Amend section 179 of the Internal Revenue Code, which mostly affects small- to medium-sized businesses, to retroactively and permanently extend from January 1, 2015, increased limitations on the amount of investment that can be immediately deducted from taxable income. NCBA urges a YES vote.

FLAME Act Amendments of 2015 (S.508) • Key sponsor: Sen. John McCain (R-Ariz.), John Barrasso (R-Wyo.), and Jeff Flake (R-Ariz.)Legislation that would allow for the full funding of wildland firefighting budgets for the U.S. Forest Service and U.S. Department of the Interior, and dramatically increase resources for forest restoration programs. NCBA urges a YES vote.


R e a d e r S e r v i c e s • I n M y O p i n i o n

As a junior at Abraham Baldwin Agricultural College in Tifton, my professors are constantly advising me as a student to take any opportunity to gain professional industry experience. My involvement as an ABAC Cattlemen’s member and Georgia Beef Team Ambassador has allowed many opportunities on behalf of the beef industry to continually learn, as well as be an advocate on behalf of the producers. Just a few weeks ago, I was given the opportunity to serve as a GCA state convention intern. Not only was this a new role for me, but I had also never attended the GCA convention before and had no idea what was in store. As soon as I arrived on Wednesday, I was quickly briefed on the different roles and responsibilities required of me that week and was put right to work. As a food intern, I was one of four college students responsible for setting up/preparing meals, serving meals, and handling clean-up. I truly had no idea what I was stepping into, nor did I predict how much fun I would have. As odd as it may sound, being a food intern was a blast. I spent a week working closely with other ABAC student interns and the wonderful members of the GCA staff. It was tough work and the days were long, but having the opportunity to be directly involved with convention was incredible. It was a week full of laughter, memories, countless opportunities to work together, build teamwork, leadership and communication.

My week there also gave me a new perspective on many things. I learned quickly how much work goes into putting on the convention. Because we worked so closely with the GCA

View From the Inside Out

staff, I learned more about what goes on in the inside, and how everything is made possible for the members. Not only was I allowed to get a glimpse of the inside, but I also experienced a big picture of Georgia’s beef industry. There was so much for attendees to experience at convention – from different

educational sessions showcasing research and new technologies, to sessions that informed members about the work of GCA and different chapters throughout the year. Chapters and individuals were rewarded for their efforts, and members were inspired to continue the great work they are a part of each day in the industry. Being there to experience it all allowed me to see Georgia’s beef industry in a way I never had before. Seeing all these producers come together to share an opportunity to be better educated showed me the dedication of Georgia’s beef producers and how we have great hope for the future. Additionally, I am very grateful for the great connections I was able to make with other cattlemen. Through the different

meals, sessions and events, I was able to socialize with producers and industry representatives from across the state. Personally connecting with the individuals and families that work every day to ensure that a safe, wholesome and nutritious supply of beef is available to us was an incredible experience. Our industry is in the good hands of the members who attended the convention. I would recommend that if any college student is given the opportunity to intern at convention, do so. It is hard work, but it’s fun work, and the experience is invaluable.

Kaytlyn Malia


GBB Convention interns Michael Smith (left), Hillary Pope, Kaytlyn Malia and Wayne Manning enjoying convention.

Congratulations to Billy Moss on his winning entry! Watch our Facebook page for next month’s contest!


GCA

SUMMER CONFERENCE

2015

Join us forGCA’s 5th Annual

Summer Conference

Sea PalmsSt. Simons, Ga.

July 23-25, 2015

See page 65 for tentative schedule!


GJCA Chapter Relations O�cer Dalton Green recently competed in District Project Achievement with Georgia 4-H and placed 1st in the BEEF category for the NorthWest District. He presented a 12-minute illustrated speech on Georgia’s Beef Production. He will compete for “Master” status in Atlanta, Georgia, this summer. Pictured with Dalton are his parents, Michael and Shelley Green.

�e Red Carpet Cattlemen’s Association, through the e�orts of Doug Bramlett, Chairman, Tele-Auction Committee, and Bill Bryan, Athens Stockyard, Athens, Tennessee, recently purchased and installed new scales at the Livestock Pavilion at the Calhoun Ag Center. �e scales are used to weigh cattle sold through Red Carpet Cattlemen’s Tele-Auctions.

GCA’s Jacob Nyhuis was selected to serve on NCBA’s Young Beef Leaders Steering Committee to represent Region II. Nyhuis was elected at the Young Beef Leaders Roundtable held in San Antonio, Texas, on Feb. 5. �e individuals were selected by their regional peer participants.

hapter onnectionsC


Blue Ridge Mountain Cattlemen’s Association members Joe Garner and Paula Myers took to the air on March 18 on 95.1 FM, to inform the area about the organization, GCA Convention, awards won and upcoming programs the association is o�ering.

�e Red Carpet Cattlemen’s Association hosted Family Night at their March 2015 meeting with 86 members and guests in attendance. �e meeting was sponsored by Carroll Fertilizer with guest speaker Dr. Jacob Segers, Extension Beef Cattle Specialist, UGA, who discussed how to market beef to all generations and perspectives. Pictured left to right are vice president Dean Bagwell with his wife Lynn, Dr. Jacob Segers, president David Cagle and his wife Florrie.

�e Tattnall County Cattlemen’s Association held their 2015 Farm Tour on March 18. �ey toured FPL’s processing plant in Augusta and Pineland Dairy in Waynesboro.

Georgia•Beef•Bites I always love the slogan, “BEEF. It’s What’s For Dinner.” But truthfully as an industry, we want beef to be for breakfast, lunch and dinner. It is our job to ensure that consumers feel comfortable and con�dent when choosing to feed their family beef three times a day. We are certainly not limited in recipe ideas, so I �gured I would share some of my favorites in celebration of Beef Month. Now, when talking nutrition, beef is just like any other food group where a balanced diet, as well as physical activity, should accompany beef ’s role in

our everyday lives. Beef, combined with a balanced diet and physical activity, is the perfect protein to include in your diet at each meal. Not only are these recipes delicious, they are also all certi�ed lean recipes using certi�ed lean cuts of beef. �is beef month, let’s focus on the message that BEEF IS HEALTHY!

By Suzanne Bentley GBB director of industry information & public relations

Beef and Egg Breakfast MugsIngredients • 1 recipe Basic Country Beef Breakfast Sausage (recipe follows)

• 1 cup chopped fresh vegetables such as tomato, baby spinach, bell pepper, zucchini or green onion

• 1/2 cup shredded reduced-fat cheese such as Cheddar, Monterey Jack or American

• 8 large eggs • Salt and pepper (optional)

Toppings (optional): Dairy sour cream, salsa, sriracha, ketchup

Instructions for Beef and Egg Breakfast Mugs:1. Prepare Basic Country Beef Breakfast Sausage. Remove skillet from heat; let cool 10 minutes, stirring occasionally. Evenly divide beef and vegetables into eight food-safe quart-size plastic bags. Close securely and refrigerate up to 4 days. 2. For each serving, spray one 6 to 12-ounce microwave-safe mug or bowl with non-stick cooking spray. Add 1 egg and 1 tablespoon water; whisk with fork. Stir in 1 bag refrigerated beef-vegetable mixture. 3. Microwave, uncovered, on HIGH 30 seconds. Remove from oven; stir. Continue to microwave on HIGH 30 to 60 seconds or until egg is just set. Stir. Top with cheese. Let stand 30 seconds or until cheese is melted. Season with salt and pepper, if desired. Serve with Toppings, if desired.

Basic Country Beef Breakfast Sausage: Combine 1 pound ground beef (93% lean or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

GeorgiaBeef @GABeefBoard gabeef101 gabeef_board


Steak and Grilled Ratatouille SaladMarinade: • 1/2 cup olive oil • 3 tablespoons balsamic vinegar • 2 tablespoons fresh lemon juice • 2 tablespoons chopped fresh parsley • 1 tablespoon Dijon-style mustard • 4 cloves garlic, minced • 1/4 teaspoon salt • 1/8 teaspoon ground black pepper

Ingredients • 1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds) • 1 small eggplant, cut crosswise into 1/2-inch thick slices • 2 large red or yellow bell peppers, cut lengthwise into quarters • 1 medium zucchini, cut lengthwise in half • 1 medium yellow squash, cut lengthwise in half • 1/2 cup grape tomato halves • 9 cups mixed baby salad greens • Salt and ground black pepper • Shaved Parmesan cheese

Instructions for Steak and Grilled Ratatouille Salad:1. Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and refrigerate remaining marinade for salad. 2. Spray vegetables, except tomatoes, with nonstick cooking spray.3. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium-rare (145ºF) doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes, covered (over medium heat on preheated gas grill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally and basting with remaining reserved marinade. 4. Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Toss lettuce, tomatoes and grilled vegetables with remaining 1/2 cup marinade. Divide vegetable mixture among 6 serving plates. Arrange beef steak slices over vegetables. Season with salt and pepper, as desired. Sprinkle with cheese, as desired.

Lemon-Garlic Beef Tri-Tip and Roasted Potatoes Ingredients • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds) • 2 large lemons • 1 tablespoon minced garlic • 2 teaspoons coarse grind black pepper • 2 pounds fingerling or small red-skinned potatoes, halved or quartered if large • 2 tablespoons olive oil • 1/2 teaspoon saltInstructions for Lemon-Garlic Beef Tri-Tip and Roasted Potatoes:1. Preheat oven to 425°F. Grate 1 tablespoon peel and squeeze 1 tablespoon juice from 1 lemon. Combine lemon peel, lemon juice, garlic and pepper in small bowl; reserve 1 tablespoon for potatoes. Press remaining lemon mixture onto all surfaces of beef roast. Cut remaining lemon into 12 wedges lengthwise; set aside. 2. Place roast on rack in shallow roasting pan. Do not add water or cover; set aside.

3. Combine reserved 1 tablespoon lemon mixture, potatoes, lemon wedges, oil and 1/2 teaspoon salt on rimmed sheet pan; toss to coat evenly. Roast beef in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast potatoes 25 to 30 minutes or until potatoes are tender, stirring once. 4. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) 5. Carve roast across the grain into slices; season with salt, as desired. Serve with potatoes and lemon wedges.


All recipes from BeefItsWhatsForDinner.com

Our Pastures, Your PlatesTalking points to aid you in your local Beef Month promotional efforts.

Georgia has a little more than 1 million

head of cattle. Y ou can f ind cattle in all 159 counties of Georgia.

The United States has the safest food supply

in the WORLD!

Raising beef cattle is

a family affair! More

than 97 percent of

U.S. beef cattle farms

and ranches are

family owned.

The recommended

serving size for beef

is 3-4 ounces, which

is about the size of a

deck of cards or the

palm of your hand.

All information provided by the Beef Checko� and the United States Department of Agriculture.

Our Pastures, Your PlatesLean beef is a high-quality protein and

a top source for readily absorbable

iron and zinc.

We have 15,000+ beef cattle producers in

this great state!

There are now over 29

beef cuts that meet the

government guidelines for

“lean” with less than 10g

of total fat, 4.5g or less

of saturated fat, and less

than 95mg of cholesterol

per 3 oz serving.

The protein found in beef aids in weight

management, boosts immunity, stimulates

brain development and prevents diseases.


Are YOU Ready?Imagine you are standing at the meat case and the person next to you asks, “Why should I choose beef?” What would you say?

I would choose beef for a variety of reasons. As a mom, I take feeding my family a balanced and healthy diet very seriously. Beef not only tastes great, but it fulfills my family’s nutritional need for protein

due to our active lifestyle. Also, I like that there is a cut of beef for every occasion: stew pieces for cold nights, steak for grilling in the summer, ground beef for tacos or lasagna. The options are endless.

“ ”— Rebecca Jacobs, Millenial and Mother

Choose beef for its nutrition, as well as its overall value. Versatility is also a big factor since so many beef recipes can be prepared in a short time.“ ”— Chris Taylor, GCA Legislative Committee Chair and Cattle Farmer

One 3-ounce serving of beef has about half of your daily protein requirements along with vitamin B12. Both are important for giving you energy to complete your day in a lean, heart-healthy helping. Furthermore, you can be sure beef is safe for your family as the average beef cattle farm is run by a family just like your own. They depend on the beef they

produce to support their livelihoods. Fire up the grill and enjoy some beef with your own family this summer!“ ”— Johnathan Wells, UGA Grad Student and Beef Producer

I choose beef because not only is it nutritious, but it is by far the best tasting and one of the most sustainably raised food sources available.“ ”— Jacob Nyhuis, Black and Gold Ranch Manager for Georgia Operations

It’s worth the price, because it is so filling and is full of protein, zinc and iron. Beef can be prepared in many ways that are quick and easy. I always cook extra beef and reheat it for salads, sandwiches or even add it to soup or pasta. “ ”— Linda Crumley, GCWA treasurer and Beef Advocate

A s s o c i a t i o n R e p o r t s • G e o r g i a B e e f B o a r d

®

®

Beef Board Update May 2015By Suzanne Bentley, GBB director of industry information and public relations

Harvey Lemmon, ChairmanP.O. Box 524Woodbury, GA 30293706-553-5124 Home706-553-3911 WorkGerald Long, Treasurer3005 Old Whigham RoadBainbridge, GA 39817229-246-7519Dr. Frank Thomas68 GA 149Alamo, GA 30411912-568-7743Betts Berry546 Tom Hunt RdChickamauga, Ga 30707706-375-4049Zippy DuvallP.O. Box 7068 Macon, GA 31298478-474-8411Robert Fountain Jr.P.O. Box 167Adrian, GA 31002478-668-4808Kenneth Murphy5266 Luthersville RoadLuthersville, GA 30251770-550-0339 CellJoel Keith4541 Mountville RoadHogansville, GA 30230Home 706-637-8818 / Cell 706-594-2873Allen Wiggins1315 U.S. 41 Ashburn, GA 31714229-567-3371Jim MalcomP.O. Box 758Greensboro, GA 30642706-453-7368Clay FloydP.O. Box 566Swainsboro, GA 30401478-237-3201The Georgia Beef Board877-444-BEEFwww.gabeef.org

Georgia Beef Board

Southern Women’s Show GBB had another fantastic year partnering with Emily Ellyn at the Southern Women’s Show in Savannah. Emily wowed the crowd with four on-stage demos titled BEEF Up Your Pasta Night! When we weren’t on stage, the booth was packed with recipe-hungry consumers who were eager to learn all about beef, from cookery all the way to nutrition. This gave us the perfect opportunity to provide them with a hands-on activity that showed them great check-off funded resources they can use at home such as beefitswhatsfordinner.com. This is an event we always look forward to and it targets one of the most important groups of consumers: women. Not only do women fulfill the role of mother, grandmother, aunt or daughter, but in your average family they also seem to do most of the grocery shopping and meal planning. Our goal was for them to leave with a refreshed recipe collection and a feeling of confidence regarding beef nutrition and cookery.

BEEF Up Your Classroom Culinary Event In early March, we sponsored the Prostart Culinary Competition where culinary students from around the state traveled to Atlanta to compete for the winning title. While the students were competing, we held two seminars for culinary instructors where Laura Hagen, senior director for the culinary department at NCBA, spoke about beef ’s versatility and value cuts. The seminars provided GBB with the perfect opportunity to establish relationships with several culinary instructors across the state. Each

instructor expressed a great interest in attending a future Beef 101 Tour. Georgia Cattlemen’s Convention GBB’s Suzanne Bentley spoke at the Georgia CattleWomen’s Association meeting that took place at the Georgia National Fairgrounds during GCA Convention. She led a round table discussion on beef advocacy and spoke about where the Beef Checkoff is headed through beef promotion and education. They adjourned with a positive tone and motivation to hit the ground running!


BREE

DERS

Georgia Shorthorn Breeders

Interested in advertising?

Contact [email protected]

478-474-6560


BREE

DERS

R e a d e r S e r v i c e s

“Doc, I’ve got a heifer that just had a calf. She’s not accepting it very well. Can I bring her in for psycowlogical counseling?” It all started with that call from the worried cowman. My veterinary specialty of cow psycowlogy has gained popularity since my article appeared. It was titled “Paranoia in Dairy Cows” (Doctor, somebody’s always tryin’ to take something from me!) I let the heifer get comfortable on the straw. “Now, Miss Bo...”

“Call me Char.”“Char, tell me why you feel uncomfortable

with your new calf.”“It reminds me of my past.”“How did you and your mother get along?”“Same as any cow-calf pair, I guess.

Although she was pretty high in the peckin’ order. It put a lot of pressure on me to achieve.”

“Like at the branding. I had to be first! Unfortunately, they let the local banker and the vet rope first. Took forever!

“I remember when I first got my horns. A lot of other heifers hadn’t started growing horns yet. They were jealous. It wasn’t my fault the bull calves thought I was attractive.

“But everything turned sour when they ear tagged me! Yellow! Can you believe it, yellow! I’ve never been so embarrassed!

“Then I got a 104 temperature! I felt so left out. I was hospitalized, intravenous injections and everything!

“Finally last spring I met this bull. We made plans. He had a future, had cute rounds, too! I was blind to what was going on around me. I didn’t believe the rumors that he’d been seen with other heifers. Then it was too late!

“I had a tough gestation, morning sickness, strange cravings for mint silage and bone meal. Then I had little Billy.

“I don’t know, I guess, I’m just depressed. Is this all there is to life...eat grass, have a calf?”

“Char,” I said, “you’re a cow. You’ve got to accept it. You’ll never run in the Kentucky Derby or hunt pheasant. You’ll never dance on stage or sing like Miranda.

“Be satisfied with the bovine things you do well.”

She looked at me and nodded, “Yeah, I guess you’re right, Doctor.” And she left.As I reflected on Char and my unique veterinary specialty, I realized how lucky I was to have a job that was so satisfying and so easy.

Yup, the world would be a kinder, gentler place if everyone had the IQ of a cow.

Cow PsychologistBaxter Black is a cowboy poet and author. Visit his site at www.baxterblack.com.

YOUR BEEF SUPPLIER Dedicated to Southeastern Communities,

Agriculture and Food Safety.

1301 New Savannah Rd. | Augusta, GA 30904 | 706.722.2694 | www.fplfood.com

Headquartered in Augusta Georgia, FPL Food, LLC, is one of the largest privately owned, vertically integrated processors of fresh beef products and value-added meat selections in the United States. FPL Food has recently become approved for the Georgia Grown, Fresh from Florida and the Certified Angus Beef® brand programs. Producers throughout the southeast can take advantage of our multiple marketing programs:

• By shipping your cows and bulls directly from your farm to our facility, • Taking advantage of our Fed Cattle Program by keeping our southeastern raised

cattle in the local market to be fed, harvested and merchandised to consumers across our region

• By shipping cattle for our fed program, which consists of a traditional commodity fed program where USDA Choice and CAB graded cattle is the target. o Fed cattle can be forward contracted and/or purchased direct. o Cattle will be purchased on a quality and yield grade system.

In addition, we are also involved with the Verified Premium Plus Dairy Beef Program, offering premiums to those who qualify for the program. Cows and bulls can be purchased direct from your farm or delivered to our facility.

If you are interested in supplying cattle for any of these programs please contact Brad Chandler at 706-910-9397 or via email at

[email protected].


Tenderloin Members ($600+)AgGeorgia Farm CreditAgSouth Farm Credit

Athens Seed Co., WatkinsvilleAtlantic & Southern Equipment, LLC, Lake City

Southwest Georgia Farm CreditDow AgroSciences

Fuller Supply CompanyGeorgia Metals Inc.

IntervetMerial

Pennington SeedsPurina Mills

Raymond James & Associates Southern Farm & Forest, LLC

Southern StatesVigortone/Cargill

Yancey Bros. Zoetis


Each month, the GCA Associate Members section recognizes GCA’s allied-industry and business members. To become an associate member, complete the form below or call 478-474-6560. GCA members are encouraged to use the

services of these industry-supporting professionals.

Associate Membership FormComplete and mail this form to:Georgia Cattlemen’s Association

P. O. Box 27990, Macon, GA 31221 478-474-6560 • Fax: 478-474-5732 • Email: [email protected]

___ New Member ___ Renewal

Business Name _________________________________________Contact ______________________________________________Address _______________________________________________City _____________________________ State____ Zip ________Phone ________________________________________________Fax __________________________________________________GCA Chapter __________________________________________Sponsored by ___________________________________________

Membership dues entitle you to receive a one-year subscription to the Georgia Cattleman magazine. Payment of GCA membership dues is tax-deductible for most members as an ordinary business

expense. Complying with tax laws, GCA estimates 5% of the dues payment is not deductible as a business expense because of direct lobbying activities. Also, charitable contributions to GCA are not

tax-deductible for federal income tax purposes.

Thank you for your memberships!!

Membership Level

___ Tenderloin Member $600 or more___ T-Bone Member $300 - $599 ___ Ribeye Member $150 - $299 ___ Sirloin $75 - $149Contribution Amount $ _____

BREE

DERS

Fuller Supply Company


T-Bone Members ($300 - $599)B & S Concrete, Moultrie

Georgia Development Authority, MonroeGerald A. Bowie, Auctioneer, West Point

Manor Cattle Company, ManorMoseley Cattle Auction LLC, Blakely

Stephens County Farm Bureau, Eastanollee

Ribeye Members ($150 - $299)Alltech, Inc., Thomasville Amicalola EMC, Jasper

Athens Stockyard, Athens, Tennessee Carden and Associates,

Winter Haven, Florida C & B Processing, Milledgeville

Carroll County Livestock, CarrolltonCapital City Bank, Dublin

Columbia County Farm Bureau, HarlemFirst Madison Bank & Trust, Danielsville

Flint River Mills, BainbridgeFurst-McNess, Cordele

Jackson EMC, Gainesville

King Ford, Murphy, NC Lane Packing LLC, Fort Valley

Lasseter Equipment Group, Moultrie Lumber City Supplements, Lumber CityOglethorpe Co. Farm Bureau, Crawford

Oglethorpe Feed & Farm Supply, Crawford Nitram Farms, Ocilla

Pasture Management Systems, Mount Pleasant, North Carolina

Resaca Sun Feeds LLC, ResacaSunbelt Ag. Expo, Moultrie

�e Sumner Agency/Tim Harts�eld, Norman Park Waters Agricultural Labs, Inc., Camilla

Sirloin Members ($75 - $149)AgAmerica Lending, Lakeland, Florida

AgGeorgia Farm Credit, DublinAgGeorgia Farm Credit, Perry

AgGeorgia Farm Credit, RoystonAnimal Medical Clinic, Peachtree City

Baker Cattle Service, QuitmanBank of Camilla, CamillaBank of Dudley, Dublin

Banks County Farm Bureau, HomerBartow County Farm Bureau, Cartersville

BBWH Insurors, StatesboroBekaert Corp., Douglas

Bill Hembree Insurance, Winston Braswell Cattle Company, Athens

Bubba’s Tire, DublinBull Hill Ranch, Gray Court, S.C.

Burke Truck and Tractor, WaynesboroCarl Blount Insurance Agency, Athens

Carroll E.M.C., CarrolltonCat Creek Cattle Co., Valdosta

Chapman Fence Company, Je�ersonChattooga Farm Bureau, SummervilleClarke County Farm Bureau, Athens Colony Bank-Fitzgerald, Fitzgerald

Colony Bank Wilcox, RochelleColquitt Ag Services, Doerun

Community Bank & Trust, ClarkesvilleCommunity Bank of Dublin, DublinC R Benson Farm LLC, Dry Branch

Dosters Farm Supply, RochelleDublin Physical Medicine & Rehabilitation Assoc.,

DublinEastonollee Livestock Market, Eastonollee

Edward Jones, CarrolltonElbert County Farm Bureau, Elberton

Elrod Garden Center, Dallas Entrekin Equipment Greenhouses, Bremen

Farm and Garden Inc., CorneliaFarmers State Bank, Dublin

Field Auto Parts, Comer Flint EMC, Perry

Floridahawaiibeaches.com, Dahlonega

Forsyth County Farm Bureau, CummingFort Creek Farm, Sparta

FPL Food, Augusta Franklin County Farm Bureau, Carnesville

Greene County Extension O�ce, GreensboroGreg’s Meat Processing, Comer

Gri�ns Warehouse, McRaeGulf Coast Cattleman, San Antonio, TexasHabersham Co. Farm Bureau, Clarkesville

Habersham EMC, ClarkesvilleHancock County Farm Bureau, Sparta

Haralson County Farm Bureau, BuchananHarris County Farm Bureau, Hamilton

Hart Co. Farm Bureau, HartwellHartford Livestock Insurance, WatkinsvilleHenry County Farm Bureau, McDonough

David Hilliard, CPA, McRaeHolland Fertilizer Company, Cedartown

Ivey’s Outdoor and Farm, AlbanyJ&B Tractor Company, Waynesboro

Jackson EMC, HullJames Short Tractors & Equipment of Alto, Alto

James Short Tractors & Equipment, Inc., CarnesvilleKnoxville Store, Knoxville

Laurens County Farm Bureau, DublinLBL Farms, Chester

Leland Catledge Farm, Clarkesville Macon Co. Veterinary Hospital, Montezuma

Madison County Chamber of Commerce, Danielsville

Madison County Farm Bureau, DanielsvilleMontrose Auction, Inc., Montrose

Morris Bank, DublinNortheast Georgia Livestock, Athens

Oconee County Farm Bureau, WatkinsvilleOconee State Bank, WatkinsvilleOconee Well Driller, WatkinsvilleOsceola Cotton Co., LLC, Ocilla

Owens Farm Supply, ToccoaPalmetto Creek Farm, Hamilton

Paulding County Farm Bureau, DallasPeoples Community National Bank, Bremen

Pickens County Farm Bureau, JasperPiggly Wiggly, McRae

P H White Company, Dyersburg, Tenn.Public Service Communications Inc., Reynolds

Producers Cattle Auction LLC, Mobile, AlabamaRalph Jackson, P.C., Dublin

R. C. Tire, DublinRhinehart Equipment Company, Rome

Robert Hutson Ford-Ram, Moultrie Rollin-S-Trailers, Martin

R.W. Gri�n Feed, DouglasR.W. Gri�n Industries, Nashville

Security State Bank, McRaeShepherd’s Building Supply, Moultrie

Silveus Insurance, Dumas, TexasSmith’s Pharmacy, McRae

Southern States, WoodstockSunSouth, Carrollton

Swainsboro Stockyard, Swainsboro�e Four County Bank, Allentown

�ompson Appraisals, SopertonTroup County Farm Bureau, LaGrange

Twin Lakes Farm, HullUnited Bank, Barnesville

United Community Bank, BlairsvilleUnited Community Bank, Carrollton United Community Bank, ClevelandUnited Community Bank, Cornelia

Upson County Farm Bureau, �omastonViridiun LLC, Cumming

Walker County Farm Bureau, LafayetteWallace Farm & Pet Supply, Bowdon Junction

Wards Service Center, Inc., DexterWayne Chandler Plumbing & Well, Danielsville

White County Farmers Exchange, ClevelandWhit�eld County Farm Bureau, Dalton

Wilcox Co. Farm Bureau, Rochelle Wilkes County Stockyard, Washashington

Willowdale Farms Inc., Comer Youngblood Farm, Sparta

Dr. W Mike Younker, Fayetteville

BREE

DERS Chris and Julie Throne, Advisors

[email protected] and Jan Scott, Advisors

[email protected]


Thursday, June 11, 2015 Cattle Restricted to Tie-Outs Only. No

equipment or cattle permitted inside the facility.

Friday, June 12, 2015 8 a.m. – 3 p.m. – Cattle Arrival 1 – 3 p.m. – Cattle Check-in 4 p.m. – Watermelon Cutting 5 p.m. – Showmanship (No

Fitting) 5 p.m. – Silent Auction Opens

Saturday, June 13, 2015 9 a.m. – Junior Show

12:30 p.m. (or immediately following junior show) – Auxiliary Awards

Presentations 1 p.m. – Open Show

2 p.m. - Silent Auctions Closes

Southern National Junior and Open Angus ShowsSouthern National Junior and Open Show

June 12-13, 2015Perry, GA

Open to the World!Junior Show Judge: Jeremy Leister, Oklahoma State University

Open Show Judge: Scott Bayer, Country Lane FarmSchedule of Events

Educational Contests Hosted by the Georgia Angus Auxiliary

Visit www.georgiaangus.org for more information, rules and entry forms. Entry deadline is May 20, 2015!

BREEDERS

Advertise your farm here!Call Bailey to reserve your space!

478-474-6560


Bud & Lorraine HillCell: 423-322-6007

[email protected]

50

Wayne Allen, manager (404) 985-7829

Your business card would look GREAT here!

Call Bailey to reserve your space!478-474-6560

This space is waitingon you!


Your business card would look GREAT here!



Jody Strickland, Associate Broker #290344 c: (478) 954-8058 | e: [email protected]

F&W Forestry Services, Inc. | (229) 883-0505

768 +/- acres in Pulaski County, GA�is unique tract has been developed for

silvopasture, which integrates livestock and timber production on the same land providing multiple

income opportunities.560 acres of fenced area

New corral with loading chute and penTwo 4” wells with a 900 gal. tank

3,120 sq. �. steel building with large equipment doors on all sides

Mature bottomland hardwood forest is bisected by Big Creek

Recent timber inventory availableAsking $2,150,400 ($2,800/acre)

For additional photos and maps visit our website at www.fwforestry.net

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Eastman EquipmentEastman

Bailey EquipmentElberton

Loughridge EquipmentLafayette

DeMott TractorMoultrie

Haney Farm & RanchRockmart

Georgia Deer FarmRoopville

J & B TractorWaynesboro


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Converting to a controlled breeding season can be overwhelming. It’s a process that can take years and involves keeping up with dates and records and culling what you may think are your better cows. However, the long-term benefits are well worth the work. For any task this large, it’s best to develop a plan of attack. To convert to a controlled breeding season, the first step is to determine the time of year you want to market your calves. Then, work backwards to determine when the calving season needs to be in order to wean your calves for this marketing window. You now have three dates set: (1) when to pull the bull from the herd; (2) when to pregnancy check; and (3) when to wean calves. The next step is to squeeze the breeding season over time by changing the date you are putting the bull in with the cow herd (or the date you synchronize your herd for artificial insemination). This is the process that will take time to accomplish because you’re trying to get cows bred back sooner each year; therefore, it’s a good idea to spread this out over several years. Each year, delay putting the bull in with the herd by approximately 45 days. These dates and strategies can be confusing, but there are two methods to make the process easier. The first is the holiday method. Once you’ve determined the time of year for your calving season, target holidays that coincide with important breeding season dates to help you remember when

to perform the tasks. Here is an example: The calf crop will be marketed in October/November, so the goal is a 90-day calving season starting in January and ending the first of April. Now we can construct a plan based around holidays to help us remember how to manage our breeding season. This is illustrated in

Figure 1. As you can see, once we determine our breeding season, Fourth of July and Labor Day serve as permanent time points for removing the bull and pregnancy checking, respectively. Then, beginning with the first year, start turning in the bull around Christmas, then Valentine’s Day, and finally April Fool’s Day to squeeze down to a 90-day calving season. The second method uses a computer-based program to calculate the important dates. “UGA’s

90-Day Calving Season Calculator” is an excellent example of one of these programs. This is an Excel-based program that allows you to enter your target weaning date; the program will calculate the dates needed to convert to a 90-day calving/breeding season. This program is available at the UGA Beef Team’s website (www.ugabeef.com/tools). Although it may seem overwhelming at first glance, utilizing a controlled breeding season can have a positive effect on all aspects of your production system. For more information on converting to a controlled breeding season, contact your local Extension office (1-800-ASK-UGA-1).

E x p e r t A d v i c e

By Dr. Lawton Stewart and Jason Duggin, Extension Animal Scientists, University of Georgia

Using Your Holidays to Make Money: Converting to a Controlled Breeding Season



Figure 1. Utilizing holidays for planning a controlled breeding season


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68.8+/- Acres In Walker County in the Villanow CommunityFenced and Cross Fenced, Pond, Gravity Flow Waterers, Hay Barn, Equipment Shed,

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Randall Upchurch, Land Agent • GA License 351681• [email protected] • C: 256-239-5379Robert King, Land Agent • GA License 351945 • [email protected]• C: 256-252-9239

Other Georgia Listings:Walker County Georgia 166+/- Acres of Pasture

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Carroll County Georgia 320+/- Acres Cattle Farm, Home, Lake, Fenced and Cross Fenced $1,950,000.00

Carroll County Georgia 40+/- Acre Cattle Farm, Home, Lake, Barns $549,000

Haralson County Georgia 214+/- Acres Open Land and Pasture with a creek $659,000.00

Pickens County Alabama 12 House Broiler Farm $1,400,000.00Pike County, Alabama 4 House Breeder Farm

on 72+/- Acres $750,000.00Talladega County Alabama 174+/- Acre Cattle Farm, Fenced

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See all of our listings at www.selandgroup.com and www.alalandco.com

With Southern States® by your side, you’ll find everything

you need to make the most out of your cattle. And if you’re looking

to add quality to your calf crop, creep feeding is a great place

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Feed Division Customer Service Questions or Comments

[email protected]

Southern States® is a registered trademark of Southern States Cooperative, Incorporated.

QUALITY CATTLE START WITH

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The comparison of grain-finished to grass-finished beef is not a new concept. In fact, the research literature shows that we have been debating this topic for over a century. Initially, the focus back in the 1880s was on animal growth and efficiency, and it was realized that beef animals would grow faster and to heavier end weights with increased energy intake. This is important when we start talking about quality and tenderness. In the 1920s, focus shifted to the effects on meat color and quality. Since then, the industry has faced a number of issues concerning the differences between grain- and grass-finished beef. These include: defining the production system and products; effects of animal age, genetics, nutritional composition of the diet, and utilization of different forages; perceived health implications to the human diet; and most recently sustainability (see research from Dr. Jude Capper at http://www.bovidiva.com). The current article will focus primarily on some of the meat quality differences between grain- and grass-finished beef.

Where do we start with quality? The Agricultural Marketing Service of the USDA (www.ams.usda.gov) handles beef grading based on qualitative and quantitative measurements, including marbling (intramuscular fat at the 12-13th rib break), physiological maturity, and to a lesser extent lean color, firmness and texture. The goal of the beef quality grading system is to segregate carcasses from a mixed heterogeneous population into homogeneous groups based on expected cooked eating satisfaction. Beef grading is available for all beef carcasses harvested in USDA (Food Safety Inspection Service) inspected facilities, but the facility must request grading services and pay an hourly rate to the USDA. Therefore, grading is typically reserved for young beef (A-B maturity) that have been finished using concentrate-based rations. The quality grades that these carcasses are eligible for include Prime, Choice, Select (A-maturity only) and Standard. Beef grades do not set the price of beef products, but provide information that is used to facilitate trading and market price establishment based on the expected eating satisfaction, end use, and supply and demand. Grass-finished beef can be graded if slaughtered at a facility that provides this service, but it typically is not. Grass-finished beef usually results in an animal that is fed a diet lower in energy than those receiving concentrates, which can lead to a slower growth rate (longer time to reach slaughter

weight) and less marbling (last fat depot deposited) than their grain-finished contemporaries. Additional reasons forage-finished beef typically is not graded include the following: it is usually slaughtered at small packers that don’t process the volume to make it feasible to pay for grading; grass-finished beef producers are not interested in pricing their beef based on the commodity market; and most grass-finished beef consumers have a different definition of “quality” than the USDA definition. Most grass-fed beef consumers have a definition of quality that revolves around the story, keywords and perceived benefits (health, environmental) of grass-finished beef. Therefore, most grass-finished beef producers sell their product directly to the end user or retail sector and are priced based upon their production costs plus profit.

Factors that determine eating satisfaction No matter the definition of quality, research over the years has shown inherent factors that affect eating satisfaction: color, tenderness, juiciness and flavor. All of these traits can be greatly influenced by the age of the animal, the amount of intramuscular fat (marbling) present, genetic potential, and diet during the finishing period. The research results on grass- or grain-finishing have been very contradictory, depending on whether the study was terminated when animals were at a consistent age, weight or fat level, the different breeds utilized, and the quality of the forage. Therefore, we will look at major trends instead of individual study results.

Color Although color does not directly impact eating satisfaction, the old rule “you eat with your eyes first” holds true. Meat color, especially at display, is the first quality indicator to the consumer and is the primary determinant as to whether they will purchase the product or not. Typically, grass-finished beef is rated as being darker in color. This might sound negative because most consumers are used to the bright cherry-red color of grain-finished beef. However, individuals who prefer grass-finished beef tend to use the darker color as an indicator that the beef was indeed grass-finished. When comparing the same muscle, age of animal has a major impact on overall color. As the animal gets older a protein complex called myoglobin, which stores oxygen in the tissue, increases, creating a darker color in the meat. Many times grass-finished beef is darker in color because the animal was older when slaughtered than the grain-finished contemporary, so it will


By Dr. Alexander M. Stelzleni, Associate Professor, University of Georgia Meat Science Technology Center

What’s Your Beef: Grain versus Grass Finishing on

Beef Quality Perceptions


have more myoglobin. When grain- and grass-finished animals are finished at the same age, there is little difference in lean color.

Marbling and juiciness Grass-finished beef tends to have less marbling than grain-finished beef because of lower energy intake. Less marbling is correlated to lower juiciness scores. As the percentage of marbling increases, it is inversely related to the percentage of moisture. This may sound counterintuitive at first; but during cooking, moisture is easily expressed and lost. During cooking, marbling melts and moves around the muscle fibers, giving the feeling of juiciness. While moisture can be lost at lower temperatures, it usually takes higher temperatures to express marbling. When grass- and grain-finished steaks are cooked to similar degrees of doneness (medium or less) there is little difference in total juiciness. However, when steaks are cooked above medium, juiciness favors grain-finished beef. The main point here is to not overcook your steak, no matter how it was finished!

Tenderness Consumers rate tenderness as the dominant trait determining whether they had a satisfactory eating experience. When comparing grain- and grass-finished steaks, we routinely hear that the grass-finished steak is less tender. There are multiple factors that go into determining tenderness. One was discussed in the preceding section dealing with proper cookery. If a steak is overcooked, it will become less tender because of changes in the proteins and additional loss of moisture, which will give the sensation of being less tender. The amount of marbling can also have a direct influence on tenderness, but the greatest tenderness factor is age of the animal. As animal age increases so does muscle use, resulting in the animal developing a more extensive connective tissue network in the muscle system, leading to a decrease in tenderness. In many comparisons, this is why grass-finished beef was less tender; they were older than the grain-finished contemporaries because the research was targeting a similar final weight or fat thickness between treatment groups. However, if grain- and grass-finished contemporaries are finished at the same age and steaks are cooked to a medium degree of doneness or below, there is little difference in tenderness.

Flavor Now that we know we can control for the differences in color, juiciness and tenderness, the focus turns to flavor. In my opinion, this is the real difference between grain- and grass-finished beef. Flavor is very complex, with more than 1,000 compounds identified to date. Flavor is largely influenced by animal age, amount of fat (especially marbling) and diet. As discussed earlier, age is related to an increase in

myoglobin production, which can lead to increased flavor sensations of irony, minerally, and serum-like (bloody). Fat is primarily responsible for species flavor differences and is where fat-soluble flavor compounds end up, which leads us to the diet. When it comes to the diet, the quality of the diet has a large impact on flavor. Concentrate-based rations will typically produce beef with a buttery, tallow, roasted nut flavor. Grass-finished beef can produce an array of flavors, depending on what the animal was eating prior to slaughter. For example, animals grazing in pastures contaminated with wild onion and garlic will produce beef with sour, onion and garlic off-flavors. Research (Larick and Turner, NCSU, 1989 and 1990) has also shown that beef produced with higher-quality forages will result in fewer off-flavors. It is common for grass-finished beef to have stronger flavor profiles rated as grassy, blood-like or mineral. However, unless these flavors are overpowering, they are not necessarily off-flavors and are seen as the natural flavor profile of grass-finished beef.

There are many factors that influence meat quality and eating satisfaction – too many to be covered in one article. Additionally, many of the traits that determine eating satisfaction are influenced by a variety of other factors – including diet ingredients, diet quality, age of the animal, genetics and more. However, one of the largest differences between grass- and grain-finished beef really comes down to flavor preference. These two production systems inherently produce beef with differing flavor profiles, and ultimately consumers will pick the product that they prefer. At the University of Georgia, research is currently being conducted to investigate high-quality warm-season forages for beef grass-finishing systems. The ultimate goal of the research is to be able to produce forage-finished beef that is younger, more tender, juicier and has fewer undesirable flavors than beef finished on lower-quality summer forages.


is correlated to lower juiciness scores. As the percentage

cooked above medium, juiciness

and diet. As discussed earlier, age is related to an increase in myoglobin production, which can lead to increased flavor sensations of irony, minerally, and serum-like (bloody). Fat is primarily responsible for species flavor differences and is where fat-soluble flavor compounds end up, which leads us to the diet. When it comes to the diet, the quality of the diet has a large impact on flavor. Concentrate-based rations will typically produce beef with a buttery, tallow, roasted nut flavor. Grass-finished beef can produce an array of flavors, depending on what the animal was eating prior to slaughter. For example, animals grazing in pastures contaminated with wild onion and garlic will produce beef with sour, onion and garlic off-flavors. Research (Larick and Turner, NCSU, 1989 and 1990) has also shown that beef produced with higher-quality forages will result in fewer off-flavors. It is common for grass-finished beef to have stronger flavor profiles rated as grassy, blood-like or mineral. However, unless these flavors are overpowering, they are not necessarily off-flavors and are seen as the natural flavor profile of grass-finished beef.

georgia cattleman_June13_2005-02 FEBRUARY Georgia Cattleman.qxd 5/8/2014 1:52 PM Page 40

I n d u s t r y N e w s

People in the cattle business, especially those with cow-calf herds, are enjoying per-head income levels unimagined even a few years ago. A glance at the corn market may remind them things can change, but a University of Missouri white paper says they can take action now to stay on a higher profit plane. “Should Beef Quality Grade be a Priority?” That’s the title of a Master’s Thesis by Jillian Steiner and economist Scott Brown, which says quality drives the beef industry and holds the key to maintaining price strength. Elasticity of demand and price flexibility are two economic measures that point to USDA Prime and premium Choice brands as “luxuries” in some sense of the word. Yet, as beef herds rebuild, producers who aim for the premium targets are more likely to find buyers at higher prices in the future, the paper says.

Introducing the study during a fall field day at Thompson

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Research Center, Spickard, Missouri, Brown asked a series of questions. “What does today’s consumer demand from a beef product? All decisions are easy with record prices,” he says, “but what are you doing today that makes sure you can take advantage of market volatilities five to 10 years down the road?” Noting the 87.7 million-head U.S. cattle inventory to start 2014 was the smallest since 1951, Steiner and Brown say drought and erratic markets delayed expansion. As that phase now begins, “Genetics, production and management decisions made in the near term will determine the future success of the beef industry.” More importantly, producers must strive to sustain and improve beef demand, “the ultimate factor driving the size” of the cattle industry. There is much research on beef demand, but not on “disaggregating” it by quality grade, the paper says. A 1966 study showed each grade has its own demand pattern, and 2001 work

examined seasonal elasticities by grade, but there was no comprehensive analysis. Empirical estimates of own-price, cross-price and income elasticities for Prime, Certified Angus Beef ® (CAB®) brand, USDA-branded Choice and Select should help determine the best production focus, the paper says. It made use of 10 years of USDA monthly load data and CAB company data to find answers. Brown, noting a projected 2.5-billion-pound increase in pork and poultry supplies in 2015, says cattle producers would do well to shift production to quality grades that consumers do not readily abandon for other proteins. Steiner quoted a number for Prime own-price elasticity of -2.33, which is also the number for Prime’s cross-price elasticity vs. other categories. “Prime, CAB and Choice have a lower cross-price elasticity than Select, which means price changes there have a smaller impact on the quantity of Select consumed,” she explains, noting the same is true in comparison to pork and chicken. “With greater production driving down the price of pork and chicken, we can expect a stronger substitution impact on Select than on the higher quality grades,” Steiner says. Looking next at income elasticities, she explains that demand for all beef tends to increase with consumer income, but the increase is higher for the top end of quality. In particular, the paper says a 1 percent rise in income should mean a 1.63 percent increase in demand for the CAB brand, which was the most responsive to this measure of elasticity among all beef quality levels studied. When all aspects of demand are projected out to 2020, the logarithmic trend shows “an impact of 10.6 million pounds more Prime demanded, 175.23 million pounds more Branded/Choice (60 million of that CAB), but 62.32 million fewer pounds of Select demanded.”Brown noted that the combined USDA Branded/Choice category includes CAB, which follows a positive trend of 0.14. That’s much closer to Prime’s 0.16, indicating some of the lower Choice product is likely following a negative trend to arrive at the average of 0.07. As a category, he estimates premium beef has added $4.5 billion to the beef economy in the nine years from 2005 through 2013, including 630 million that last year.


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Our most effective nitrogen (N) fertilizer, ammonium nitrate, has become hard to find in most areas. Farmers are increasingly turning to urea and urea-based formulations to meet their N fertilizer needs. Unfortunately, there is a substantial risk of N loss when urea is used for forage production. This gives rise to one of the most frequent questions I receive: “Is there a better nitrogen fertilizer?”

Ammonium nitrate fertilizer provides N in a form that the plant can readily use (Figure 1). When it is applied, it splits into its chemical halves: ammonium and nitrate. No major intermediate steps are necessary. The roots quickly take up the nitrate. The ammonium latches onto the soil particles, is taken up by the roots, or ultimately is converted by soil bacteria into nitrate and absorbed up by the roots. As a result of this simplicity, there is little risk that any of it will escape as a gas.

Urea, on the other hand, has to be broken down to form ammonium. Because of the chemistry involved, a substantial amount of N from urea is often lost to the atmosphere as ammonia gas. These losses can be extremely large. Research at the University of Georgia has recorded ammonia losses as high as 48 percent of the applied N. A review of other research shows that N losses are typically around 20 percent of the total N applied as urea.

Fertilizer Additives Recently, several products that are added to urea-based fertilizers to curb these N losses have been introduced to the market. Some act by controlling the breakdown of urea to ammonium (specifically, the rate of urease activity). Others create a barrier, such as a polymer coating, that slowly allows the urea encapsulated inside to be moistened and to seep out. Over the past eight years, our Georgia Forages research program at UGA has been testing these products for bermudagrass hay production. In the earliest trials, we compared three of these products in a multi-year study at two locations in Georgia. The three products were: 1) Agrotain®, which is a urease inhibitor; 2) Nutrisphere-N®, which also is designed to control the urease; and 3) ESN® Smart Nitrogen, which is a polymer-coated urea product. Our study was conducted on bermudagrass hayfields, which were harvested four times each year. We measured ammonia volatilization loss in the field studies using an acid-trap. As expected, we saw very high levels of loss (an average of 17 percent of applied N) in areas where urea was applied (Figure 2). The majority of this volatilization was prevented by the Agrotain® and ESN® Smart Nitrogen. Nutrisphere-N® did not effectively reduce ammonia loss in our study.

Is There a Better Nitrogen Fertilizer?


By Dr. Dennis Hancock, Extension Forage Agronomist, University of Georgia

Figure 1. Overview of the availability of the N from ammonium nitrate and urea fertilizer.


The control of ammonia loss resulted in yields in the Agrotain®-treated urea plots being just as good as the yields from ammonium nitrate-fertilized bermudagrass, and there was more than 10 percent greater yields from where regular urea was used. In contrast, the forage yields were not different between areas treated with conventional urea or Nutrisphere-N®-treated urea. A larger review of studies evaluating Nutrisphere-N® in other crops has also shown little to no effect on yields or ammonia volatilization and is not recommended. In our initial studies, the ESN® Smart Nitrogen produced lower yields even though it reduced ammonia volatilization. We found that this was because it was releasing N too slowly for our fast-growing bermudagrass. In more recent experiments, we studied blends of ESN® with regular urea to speed up the rate of N availability. We found when 50 or 75 percent of the blend was ESN® with the remainder being urea, yields were as good as or better than that of ammonium nitrate, with the same forage quality and lower incidence of high nitrates. Moreover, we found that applying these blends just twice per year was as effective, or more effective, than applying ammonium nitrate or urea four times per season. The costs associated with using Agrotain®-treated urea or blends of 50-75 percent ESN® with urea has shown both systems to be economical. In either strategy, the cost of urea fertilizer is increased by $0.05-0.08 per lb of N, but this makes urea function like ammonium nitrate. Meanwhile, ammonium nitrate sells for $0.10-0.25 more per lb of N (if it can be purchased locally). The agronomic and economic value of using Agrotain® or ESN® cause it to be a recommended fertilizer additive.

Other N Alternatives Our Georgia Forages research program has also been evaluating a number of alternative N fertilizers, now entering our third season, in two locations. One of these alternative products, 19E fertilizer from R.W. Griffin Industries, LLC, is a by-product of a manufacturing process in Attapulgus, Georgia. Our first two years’ results in both locations with the 18-0-0-3 19E blend have shown it to be quite promising. Whether fertilizing with 150 or 300 lbs N/acre per season (split applied), the 18 percent 19E product is equal in every way to ammonium nitrate and is superior to urea. Figure 3 presents the results from the 2014 production season averaged across the two sites. Other work in corn and cotton has shown similar successes. Furthermore, the 19E product line costs substantially less than ammonium nitrate and urea. More conclusions can be drawn after our third year of research, but we are confident enough in this product at this point to mention it as a viable alternative to conventional N fertilizer. Our work with these fertilizer additives and locally-produced alternatives continues. Our results are promising, and the current cost-structure is quite beneficial. There are many other alternative products on the market that are NOT currently recommended, usually because little or no research has been conducted on them. We stand ready to evaluate other products. For more information on our research, visit our website at www.georgiaforages.com. If you have additional forage management questions, visit or contact your local University of Georgia Cooperative Extension office by dialing 1-800-ASK-UGA1.


Figure 2. Ammonia trapped from N volatilization loss after a July N application in 2008 and 2009 (average of two locations).

Figure 3. Bermudagrass forage yield in response to ammonium nitrate applied 4 or 2 times, urea applied 2 times, or 18%, 24%, or 28% N 19E fertilizer products compared to the 0 N control plots.


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Some people say “it’s in their blood.” In Randy Fordham’s case, it truly is. The Fordham family has had cattle for three generations. “I have been around cattle since birth,” says Randy. “My parents and grandparents had cattle. We started with a commercial herd but grew into a Limousin herd. After seeing how well the Limousin cattle performed both in and out of the show ring, we decided to make the transition.” Randy has three siblings: Sara Ellen, Glen and Louis. Randy is the youngest of the children and was born in the Philippines while his father was stationed on the Marine base. Some of Randy’s fondest memories are of the family farm in Norman Park, Georgia. The Fordham family grew tobacco in addition to the cattle. “When I wasn’t at school or playing sports, I was always out helping on the farm,” Randy says. While attending the University of Georgia, Randy worked as a hired hand at Partisover Ranch in Colbert, Georgia. “Even while I was at school, I wanted to be involved in the cattle industry,” Randy says. “The hands-on experience prepared me for the real world in ways I couldn’t imagine. It was an honor to work with a respected cattleman like Randy Daniel.” After graduating from UGA with a Bachelor of Science in Ag Business, Randy was hired by Fort Dodge Animal Health as a sales rep. Fort Dodge later became Boehringer-Ingelheim, where Randy is currently a cattle sales manager for territories in South Carolina, Alabama and Georgia. Randy travels quite a bit making farm visits, attending trade shows and learning about the latest products developed by Boehringer-Ingelheim. “It was easy making the transition from student to a professional in the cattle industry,” Randy says. “Everyone either knew my dad or my brother, so they felt like they already knew me.” A lot of people also know Randy’s wife, Leslie, from her vet practice. Leslie and Randy have been married for nine years and co-own Covenant Cattle Company in Royston, Georgia, with Leslie’s mother Louise Hart and her brother Bradley Hart. Randy and Leslie both grew up with Limousin cattle, so this was the obvious choice for them to run on their farm. The Fordhams live on Leslie’s family farm, which has been in the family for five generations. Historically, the farm had a

commercial cattle herd along with chicken houses. Randy and Leslie met for the first time while Randy was working cattle at Partisover Ranch. Leslie was there doing the vet work. “I remember that day because it was pouring rain and we were all covered in mud,” Randy says. A few years later the two happened to be attending the same church. Mrs. Sandra Cook had recently passed and Randy asked Leslie whether she was going to the funeral. The two paid their respects and had dinner afterward. “Leslie likes to joke that our first date was a funeral,” Randy says. “Unfortunately, it’s kind of the truth.” The Fordhams market their cattle through private treaty, primarily to Laura’s Lean Beef. In 1996 Randy joined Georgia Cattlemen’s Association and the Allied Industry Council because of his involvement in the cattle industry. He got more involved with GCA after he took Bill Bryan’s place on NCBA’s YCC trip in 2008 after being a GCA member for more than 10 years. “The trip really got me fired up!” Randy says. “Both for NCBA and our state association.” He did things a little backward compared to most. First, he was a presidential appointee of Bill Bryan’s before he had even been president of his local chapter. He then decided to get involved in his local chapter and was elected as the local president after missing the meeting. “I guess that’s what you get for missing the meeting,” Randy says. “Needless to say, after that I was sure to attend the local meetings.” Randy’s dedication and passion for Georgia’s cattle industry and Georgia Cattlemen’s Association is evident. On April 3, 2015, Melvin Porter passed the gavel on to Randy, naming him GCA’s 2015-2016 President. During his inaugural speech, Randy said he was repeatedly asked the question “Are you ready?” during the weeks leading up to GCA’s 54th Convention. “Are we ever ready?” Randy responds. “Are we ready to be standing beside someone at the meat counter when they express concerns on safety of our beef? Are we ready to be at school meetings, civic meetings, getting our hair cut, county fairs, getting gas, restaurants or any place we may come in contact with a consumer who could become a new customer or current customer questioning our product?”

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54th Annual Convention Award Winners


60 Members and Under Chapter of the Year Award

The Lincoln County Cattlemen’s Association has been a very active chapter for many years with this past year being no exception! They set their goals for 2014 high, starting with Membership. Their goal was to reach 50 members by December; they exceeded that in November. They felt that the way to increase membership was to have good, well-organized educational meetings -- and it worked! Their chapter meets only six times a year. These meetings feature timely educational programs that benefit members from an economic standpoint -- such as Overseeing Winter Pastures and Utilizing Winter Grazing, and Wintering Beef Cattle. In addition to holding educational meetings, they mail chapter meeting reminders that include useful information for their members, such as cattle prices and a cattle calendar outlining upcoming cattle sales. The Lincoln County Cattlemen’s Association has always supported the local 4-H and FFA programs. They have donated monies to the Washington Area Steer and Heifer Show for many years. They also support the Culinary Arts program at Lincoln County High School, where the students prepare the meals for their meetings. This has exposed more than 100 high school students to the cattle and beef industry. This chapter exemplifies teamwork and hard work combined!

61 Members and Over Chapter of the Year Award

The Blue Ridge Mountain Catttlemen’s Association has also been a very active chapter. Just three years ago they had 58 members; today their membership is 139 and they are continuing to grow! Their membership drive was called “Each One Reach One.” Their membership increased 98 percent. They made a concerted effort to introduce the new members at each meeting. They sent letters to prospective members and delinquent members, encouraging them to renew their membership. Their members attended many events throughout the year, including Convention, Summer Conference, Region Roundups, Region II ANCW meeting, NCBAConvention, and many others. Last year they lost one of their outstanding members, Mr. Bud Hill. He had just hosted the Farm Tour for the GCA Summer Conference. In April, the Blue Ridge Mountain Cattlemen’s Association received the 2014 Beef Month Winner award. They worked hard during the month of June to publicize Beef Month at the local level through press releases in the North Georgia area. On June 21, they set up a booth at the Union County Farmers Market Exhibition and were visited by more than 750 attendees. They also did radio interviews on WUCG-FM Radio, giving an update on the cattle industry and talking about the healthy aspects of beef. This chapter is an outstanding example of what can happen when a few people set goals and work as a team!



Vocational Agricultural Teacher of the Year Bennett Jacobs, after college, returned to his family’s farm in Polk County where he jumped back into their commercial cattle business. He continuously looks for ways to develop his own skills to apply them to both his own cattle business and his FFA programs. He was instrumental in starting an FFA Alumni Association chapter at Rockmart High School with more than 25 members joining the first year. The alumni have begun fundraising to support the on-campus farm, including an expansion to the school farm consisting of more than eight additional acres adjacent to the high school.

County Agent of the YearSam Ingram dedicates his time as an agent in Jackson County

to providing information on improving beef cattle production through education. The education he brought to his county included forage quality, pesticide usage, ruminant nutrition and an informational series encompassing critical areas of beef cattle production. His research on developing grazing management strategies for dual-purpose canola led to presentations to the Auburn University Forage Team as well as Dean Angle’s Advisory Committee.

Outstanding Beef Month Chapter The Blue Ridge Mountain Cattlemen’s Association worked hard during the month of June to publicize Beef Month at the local level through press releases in the North Georgia area. These articles highlighted how prevalent Georgia’s cattle industry truly is, provided nutritional information about beef, and shared a featured beef recipe. On June 21, they set up a booth at the Union County Farmers Market Exhibition, where more than 750 attendees visited their “Beef It UP” exhibit of materials, talked to a rancher and/or enjoyed their beef menu. Their beef menu included Top Round and Ground Beef samples.

YCC Visionary Award Two years ago the GCA Young Cattlemen’s Council became a reality. The vision for this organization was shared by several members of GCA. Of those members, David Gazda made YCC a personal goal and not only saw the successful establishment of the YCC, but has continued to support our organization in its infancy and is largely responsible for much of the success that we have enjoyed. It is this ability to set a goal and follow through that is the hallmark of a true visionary. GCA YCC would like to recognize such visionaries each year at this event; we believe it is only right that Mr. David Gazda should receive the first visionary award that, going forward, will bear his name.


Blue Ridge Mountain - Joe GarnerCarroll Co. - Tony ColeColquitt - Rocky HerndonFranklin - Keyes DavisonHart - Jason FainLincoln - Billy MossMid GA - Danny BentleyMiller - Trent ClenneyNorth GA - David LingefeltNortheast GA - L C PruittNorthwest GA - Don DouglasOcmulgee - Jim Cannon

Piney Woods - Steve SmithPolk Co. - Jason BentleyRed Carpet - Doug BramlettSatilla - Alvin WalkerSoutheast GA - Charles HarrisTaylor - Wayne WilsonTri-Co - Alan SowarWalton - Sammy MaddoxWashington - Bobby BrantleyWorth - David CarterUGA - Jenna Lacy

Congratulations to President’s Award winners!The presidents of any chapter with an increase of 5 or more members won either a

jacket or a $100 check for the chapter.

Top Member Recruiter

Bobby Brantley (right), Washington

Co. Cattlemen’s, accepts the Top

Member Recruiter Award from 2014 GCA President Melvin Porter. 20 or More Member Sponsors

(left) Danny Bentley, Glenn Robinson, Rocky Herndon and Kurt Childers

Chapter with Greatest Percentage Increase

Melvin Porter presents President Joe Garner of Blue Ridge Mtn.

Cattlemen’s Association with the greatest percentage increase.

Largest Single-County Chapter

Tony Cole accepts the award for Largest Single-County Chapter

increase on behalf of Carroll Co. Cattlemen’s Assn.

Largest Multi-County Chapter

Danny Bentley accepts the award for Largest Multi-County

Chapter increase on behalf of Mid-GA Cattlemen’s Assn.

Increase of 50 or More New Members

Blue Ridge Mountain Cattlemen’s Assn. received

$300 to use toward audio visual equipment for their meetings.

Three Consecutive Years Increase Two chapters were honored this year for having a net GCA membership increase

of five people for the previous three consecutive years. Congratulations Polk Co.

and North-GA (not pictured).

Chapter Membership AwardsThe local chapters with the greatest net increase in membership during 2014 were awarded cash prizes.

Accepting their awards from Melvin Porter are (left) Rocky Herndon of Colquitt Co, in third place; Danny Bentley of Mid-Georgia, in second place; and Joe Garner of Blue Ridge Mountain in first place.

Blue Ridge Mountain Cattlemen’s Association received a Priefert squeeze chute from Fuller Supply. Congratulations to all three chapters!


54th Annual Convention Highlights

Hundreds of cattlemen, women and juniors made their way to Perry for the 54th Annual GCA Convention. The weather couldn’t have been better! Educational opportunities, awards banquets, contests and the trade show kept the attendees busy from the moment they arrived. All of the events were very well attended, drawing people

from all age ranges. We would like to thank everyone who attended the Convention, Trade Show and Beef Expo.

Left: Thursday’s lunch packed the house in anticipation for Kevin Ochsner’s presentation “It’s Your Bid!”

Right: The audience for Dr. Matt and Gary Burns’

portion of the Zoetis Cattlemen’s College enjoyed learning tips to

take back to their farms.

Left: Kevin Ochsner spoke on the beef industry, where it’s going and why you should be part of it.

Right: Van McCall gave words of wisdom during the YCC

& GJCA Leadership talk on Saturday morning.

Left: Convention attendees jumped at the opportunity to have a unique, hands-on experience with a working replica to simulate different calving scenarios.

Right: The Hot Topics round table truly was a hot topic! Our

guest speakers included Dr. Robert Cobb, Zipp Duvall

and Van McCall. Topics ranged from energy issues to

immigration to EPA legislation.


4th Annual Forage Conference


Forage production is the heart of Georgia’s beef industry. Our diverse forage systems are some of the best in the world. For the fourth straight year, the Georgia Cattlemen’s Convention began with the Forage Conference. This year’s event was held on April 1-2 in Perry, Georgia. We teamed up with the Georgia Cattlemen’s Association to offer a great program on how to make the most out of one’s hay production enterprise. Whether using the hay on one’s own operation or selling into the cash hay market, attention to detail on hay production is crucial to producing forage that is high in nutritional and monetary value. Topics examined this year include tips to improve forage fertilization; selecting and establishing forage crops; considerations when selecting new forage equipment; curing and handling hay; preventing hay heating and molding; hay storage considerations; understanding and improving forage quality; and an update on weed and insect control strategies. Around 100 participants attended and picked up several new tricks. An archive of the materials covered during the Forage Conference can be found on www.georgiaforages.com.

Handouts and program outline available at www.georgiaforages.com

Georgia Allied Industry Council

GEORGIA CATTLEMANGeorgia Agricultural Commodity

Commission for Milk

Georgia Livestock Markets

Thank you again to our sponsors!

II vey’s

I

OUTDOOR & FARM SUPPLY

Photo Courtesy of Georgia Farm Bureau

GJCA Scholarship Winners

Georgia Cattlemen’s Association received numerous outstanding applications for all of the scholarships. Congratulations to the following juniors who were selected as 2015 scholarship winners!

Dr. Frank Thomas presents Georgia Cattlemen’s Foundation scholarships to the following students (top left): Rachael Ann Teweiler (Randy Fordham presenting), Abbey Michelle Gretsch, Carolina Suzanne Hinton, Nathaniel Stanley Hinton, Ashton Elizabeth Hosta,

Gibson Dyar Priest and Cole G. Roper. Congratulations and best of luck in college!

Dr. Frank Thomas presents the Clarence and Jennie Cross

Memorial Scholarship to Drew Jacob Williams.

Megan Renee Cook, left, accepts the John and Liddy

Jenkins Scholarship from Dr. Frank Thomas.

Dr. Frank Thomas presents the Gail Hilley Memorial Scholarship, established in

her memory, to Victoria Tess Hammock.

The following scholarship recipients are not pictured: Elizabeth Kate Hayes received the Clarence and Jennie Cross Memorial Scholarship. Meridith Louanne Franks received the Judy Thomas Memorial Scholarship.

Raymond Taylor of the Wax Company presents The Wax Company scholarships to (left) Gibson Dyer Priest, Logan Berlynn Steed, Ashlyn Breanna Bates and Ian Michael Bennett.


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georgia cattlemanMar15_ads_2005-02 FEBRUARY Georgia Cattleman.qxd 4/14/2015 9:38 AM Page 98


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Local Sale Reports

WEEKLY GEORGIA LIVESTOCK REVIEW APRIL 10, 2015 VOL. MMXV NO.14RECEIPTS AT 20 GEORGIA AUCTIONS CATTLE AND CALVES DIRECT SALESTHIS WEEK (EST.) 8,100 1,300WEEK AGO 8,900 2,900YEAR AGO 7,600 1,400YEAR TO DATE 106,800 19,400SAME PERIOD LAST YEAR 128,600 24,300GEORGIA CATTLE AUCTIONS: COMPARED TO ONE WEEK EARLIER, SLAUGHTER COWS AND BULLS MOSTLY STEADY, FEEDER STEERS, BULLS AND HEIFERS STEADY TO 2.00 LOWER, FEEDER CALVES UNEVENLY STEADY TO 3.00 LOWER, REPLACEMENT COWS MOSTLY STEADY.

THIS WEEK LAST WEEK YEAR AGO THIS WEEK LAST WEEK YEAR AGOFEEDERS OVER 600 LBS 12% 11% 8% SLAUGHTER COWS 12% 11% 13%FEEDERS UNDER 600 LBS 66% 66% 68% FEEDER COWS 9% 10% 8%SLAUGHTER CLASSES:8COWS: % LEAN WEIGHT BULK LOW DRESSING HIGH DRESSING

75-80 850-1200 LBS 110.00-117.00 105.00-109.0080-85 850-1200 LBS 113.00-120.00 107.00-112.00 121.00-127.0080-85 OVER 1200 LBS 113.00-120.00 107.00-110.00 121.00-123.0085-90 800-1200 LBS 108.00-115.00 100.00-106.00 116.00-121.00

BULLS: YIELD GRADE 1 1500-2100 LBS 138.00-145.00 131.00-136.00 147.00-153.00 YIELD GRADE 1 1000-1500 LBS 138.00-144.00 129.00-135.00

FEEDERCLASSES:

STEERSMED & LGE 1

WTDMED & LGE 2

WTDAVG MED & LGE 3

WTDAVG AVG

300-350 LBS 380.00-390.00 386.69 355.00-365.00 359.80 330.00-340.00 334.22350-400 LBS 350.00-355.00 353.25 330.00-340.00 334.61 315.00-325.00 317.83400-450 LBS 314.00-320.00 318.03 305.00-315.00 310.57 287.00-297.00 292.08450-500 LBS 295.00-305.00 297.75 285.00-295.00 288.47 270.00-280.00 275.85500-550 LBS 275.00-285.00 279.09 260.00-270.00 265.73 245.00-255.00 249.70550-600 LBS 260.00-270.00 264.80 240.00-250.00 247.81 232.00-240.00 234.86600-650 LBS 232.00-240.00 237.40 225.00-235.00 229.84 212.00-220.00 216.61650-700 LBS 216.00-225.00 216.92

HEIFERS300-350 LBS 310.00-320.00 315.04 295.00-305.00 298.85 280.00-290.00 284.38350-400 LBS 295.00-305.00 299.34 280.00-290.00 284.83 260.00-270.00 265.34400-450 LBS 278.00-287.00 281.76 260.00-270.00 264.57 245.00-255.00 250.23450-500 LBS 257.00-267.00 260.61 245.00-255.00 250.28 235.00-245.00 239.36500-550 LBS 242.00-252.00 245.48 230.00-240.00 235.68 220.00-230.00 224.60550-600 LBS 230.00-240.00 234.40 220.00-230.00 224.25 205.00-215.00 209.69600-650 LBS 217.00-227.00 221.68 205.00-215.00 210.20 192.00-202.00 197.57650-700 LBS 207.00-217.00 210.79 190.00-200.00 195.24

BULLS300-350 LBS 360.00-370.00 365.91 340.00-350.00 344.80 325.00-335.00 329.36350-400 LBS 340.00-350.00 344.47 320.00-330.00 325.95 305.00-315.00 311.37400-450 LBS 307.00-317.00 311.87 295.00-305.00 300.21 280.00-290.00 284.43450-500 LBS 282.00-292.00 287.22 270.00-280.00 275.69 255.00-265.00 260.14500-550 LBS 260.00-270.00 263.36 245.00-255.00 248.96 232.00-242.00 237.35550-600 LBS 247.00-257.00 251.80 235.00-245.00 238.93 220.00-230.00 224.19600-650 LBS 225.00-235.00 230.56 215.00-225.00 220.44 207.00-217.00 212.18650-700 LBS 217.00-227.00 222.29 205.00-215.00 209.41 190.00-200.00 196.01

MED & LGE 1-2 MED & LGE 2-3 SMALL 1-2REPLACEMENT COWS: COW & CALF PAIRS WITH 150-300 LBCALVES AT SIDE: PER SET 2450.00-2750.00 2000.00-2300.00

DIRECT SALES: CONFIRMED SALES ON 1,308 HEAD: ALL SALES 2-3 PERCENT SHRINK F.O.B. FEEDLOTS OR EQUIVALENT: 10 DAY PICKUP. STEERS MEDIUM AND LARGE 1-2 104 HEAD 450-500 LBS 297.00; 267 HEAD 550-600 LBS 271.50-282.00; 66 HEAD 750-800 LBS 200.00-204.00; 285 HEAD 850-900 LBS 198.75-199.00; 60 HEAD 900-950 LBS 188.75; HOLSTEIN STEERS LARGE 3 122 HEAD 400-450 LBS 238.00; 96 HEAD 500-550 LBS 219.00; 75 HEAD 700-750 LBS 176.50; HEIFERS MEDIUM AND LARGE 1-2 103 HEAD 450-500 LBS 267.75; 130 HEAD 750-800 LBS 188.25-196.00.

MID-GA DAIRY SALE 04/08/2015 RECEIPTS: 95FRESH COWS APPROVED 2000.00-2025.00; MEDIUM 1575.00-1800.00; COMMON 1275.00-1475.00; SPRINGING HEIFERS 7-9 MONTHS SUPREME 2150.00-2275.00; APPROVED 2000.00-2100.00; MEDIUM 1650.00-1850.00; COMMON 1350.00-1550.00; BRED HEIFERS 4-6 MONTHSAPPROVED 1975.00; MEDIUM 1400.00-1600.00; COMMON 1000.00-1200.00; HEIFERS SHORT BRED 1-3 MONTHS MEDIUM 1425.00-1500.00; OPEN HEIFERS 600-900 LBS APPROVED 825.00-875.00; MEDIUM 750.00; COMMON 550.00-600.00; DAIRY BULLS 300-600 LBS 540.00; 900-1200LBS 1050.00-1100.00; BABY CALVES HEIFERS 290.00-350.00.

GEORGIA GOAT SALES: NO SALES REPORTED THIS WEEK.

This publication is made available through the cooperative efforts of the USDA and Georgia Department of Agriculture Livestock Market News branch. Check our internet address at http://www.ams.usda.gov/LSMNpubs/pdf_weekly/georgia.pdf. For current market information call 1-229-226-1641.

GEORGIA LIVESTOCK MARKET NEWS



Hodge Livestock AuctionApril 2

Feeder SteersLot 1 675 lb Avg $225.00Lot 2 775 lb Avg $199.00Lot 3 890 lb Avg $200.60Lot 4 890 lb Avg $189.00Lot 5 875 lb Avg $189.50Lot 6 890 lb Avg $198.50Lot 7 870 lb Avg $186.00Lot 8 900 lb Avg $193.25Lot 9 950 lb Avg $186.00

HeifersLot 10 750 lb Avg $193.25Lot 11 750 lb Avg $195.00Lot 12 700 lb Avg $190.00

Southeast Livestock Exchange, LLCApril 7

Lot 1 Steers Avg 480 lb $297.00Lot 2 Steers Avg 565 lb $271.00Lot 3 Steers Avg 570 lb $272.50Lot 4 Steers Avg 550 lb $282.00Lot 5 Heifers Avg 485 lb $267.75Lot 6 Steers Avg 400 lb $334.75Lot 7 Steers Avg 500 lb $295.00Lot 8 Steers Avg 575 lb $278.75Lot 9 Heifers Avg 425 lb $299.50

Partners In Progress XXVIIWadley, GaMarch 21

50 Lots Herefords- $284,600, Avg $569240 Lots of Angus- $241,100, Avg $6028

90 Lots- $525,700, Avg $5841

Salacoa Valley Customer Appreciation Sale

Fairmount, GaMarch 28

31 Registered Brangus Fall Pairs/3N1s - $115,950, Avg $3,740

17 Registered Brangus Bred/Exposed Heifers - $54,300, Avg $3,194

2 Open Donors - $13,000, Avg $6,5001 Flush - $3,500, Avg $3,500

28 Registered Brangus Spring Bred/Pairs - $86,600, Avg $3,093

5 Fall Bred Brangus Cows- $13,400, Avg $2,6807 Open Brangus Heifers - $13,700, Avg $1,974

91 Total Registered Brangus Females - $300,450, Avg $3,302

2 Commercial Bred Females - $4,700, Avg $2,35038 Weaned and Yearling Open Heifers -

$60,675, Avg $1,59755 Coming Two Year Old Brangus Bulls -

$337,500, Avg $6,1418 Yearling Brangus Bulls - $57,500, Avg $7,18863 Total Brangus Bulls - $395,250, Avg $6,274

A T T E N T I O N P R O D U C E R S : Follow these quick steps online to get current data right now from the

Livestock Market News Service: GO TO http://www.secattleadvisor.com/ CLICK “Local Market Reports” under the Resources Pages tab. CLICK “Georgia,” then CLICK on your Auction Market of choice.


18th Annual Georgia Expo Commercial

April 3Perry, GA

8Cow/Calf Pairs Avg $3,575.00109 Bred Heifers Avg $2,646.0045 Open Heifers Avg $1,941.00

Sale Gross $404,350.00Top Cow/Calf Pair $4,000.00Top Bred Heifer $3,800.00Top Open Heifer $2,400.00

Correction:Tifton PT Bull Sale

Tifton, GAMarch 4

51 Angus Avg $4,416 Gross $225,2002 Brangus Avg $3,550 Gross $7,100

4 Charolais Avg $4,800 Gross $19,2001 Chiangus Avg $3,300 Gross $3,300

6 Hereford Avg $4,833 Gross $29,0001 Red Angus Avg $5,500 Gross $5,500

Santa Gertrudis Avg $4,000 Gross $4,00015 Simmental Avg $4,027 Gross $60,400

SimAngus Avg $4,029 Gross $96,700105 Bulls Avg $290 Gross $450,400

Send Sale Reports to [email protected] to be listed in the

magazine!

R e a d e r S e r v i c e s • C l a s s i f i e d A d v e r t i s e m e n t s

for more information or to advertise, call 478-474-6560

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May Beef Management CalendarSpring Calving

January, February, March Vaccinate calves more than 3 monthsold with clostridial vaccines (blackleg). Castrate and dehorn any calvesmissed at birth. Implant calves. Calves that were implanted at birth may be re-implanted. Check on condition of bulls duringbreeding season. Provide supplementalfeed if needed. Spot check to make sure cows aresettling.

Fall CalvingOctober, November, December

Pregnancy check cows 45-60 daysafter the end of the breeding season.Sell open cows. Check cows’ eyes, udders, feet, legsand production records for others thatshould be culled. To precondition calves for shipment,vaccinate for respiratory diseases(IBR, PI3, BVD, BRSV, H. Somnus) 45days before weaning. Check with yourlocal veterinarian for product recommendations. Heifers should be calfhood vaccinatedfor brucellosis at 4-8 months of age.

Editor’s Note: This calendar contains a monthly listing of the common management practices needed for commercial beef herd production in Georgia. Some practices are recommended at a certain time of the year and others are recommended when calves are a certain age or at a certain point in their reproductive cycle. Each monthly list is divided into three sections: general, spring calving and fall calving. Management practices in the general category are seasonal and apply to most cattle producers in Georgia. The spring calving list is based on Jan. 10 to March 31 calving dates, and the fall calving list is based on Oct. 1 to Dec. 20 calving dates. These dates are not necessarily the best dates for all producers but were chosen because they are reasonably close to what many producers use. Establish calving dates based on your feed resources and availability of labor. A cow’s energy and protein requirements increase greatly at calving and remain high through the breeding season. It is best to plan breeding season for the time of year when forage quality is at its best. With good winter grazing, fall calving is a good option. If cows are wintered on hay, spring pasture offers the best feed for breeding season and spring calving is a better choice. If your calving season is different, adjust management practices accordingly. Revised by Ronnie Silcox and Lawton Stewart, Extension Animal Scientists. Original manuscript by Ronnie Silcox and Mark McCann, Extension Animal Scientists.


General Control pasture weeds by clipping orwith chemical weed control. Fertilize bermudagrass and bahiapastures according to soil test recommendations, if not done previously. Check out the hay equipment andmake sure it is ready for operation. Control flies.

Classifieds Continued.

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FINANCIAL ADVISORS

Thank you for being a member of the

Georgia Cattlemen’s Association!

We are glad to call you family!

May 5June 2July 7

TELO-SALE 2015 CALENDAR • Tuesdays at 10 A.M.


Randall Weiseman (850) 492-7196

[email protected]

• Improves calf weaning weight• Improves conception rates• Improves immunity• Improves herd health & cow longevity

Are you taking full advantage of today’s high cattle market?

BEEF RANGE MINERALS

For more information contact:Ronnie Spivey, Area Mgr in South GA (912) 393-4010Bill Faircloth, Area Mgr in North GA (803) 924-2641

August 4September 1

October 6

November 3December 1


Beef Industry Calendar of Events

June 12-13, 2015Southern National Angus Show

Perry, Ga.

June 19-20, 2015Beef Industry Scholarship Challenge

Athens, Ga.478-474-6560

July 23-25, 20155th Annual GCA Summer Conference

St. Simons, Ga.478-474-6560

August 20, 2015IBBA Fall Conference

& SBBA Field DayWest Point, Miss.

September 14, 2015SE Empire Angus Show

Lawrenceville, Ga.

October 8-18, 2015Georgia National Fair

Perry, Ga.

October 17, 2015D&W, LLC 1st Angus Production Sale

Hartwell, Ga.

Town Creek Farm Bull Sale & Commercial Bred Heifer Sale

West Point, Miss.

October 20-22, 2015Sunbelt Ag Expo

Moultrie, Ga.

October 23, 2015Lemmon Cattle Enterprises

Fall Bull SaleWoodbury, Ga.

October 24, 2015Tanner Farms Production Sale

Shuqualak, Miss.

May 2, 2015Monroe Co. HERD Sale

Forsyth, Ga.478-994-7014

Ogeechee Farms & CAM Ranches 8th Annual Angus Production Sale

Wadley, Ga.706-551-2878

Dixieland Delight SaleFort Payne, Ala.405-641-6081

Timberland Cattle’s Spring Female SaleVernon, Ala.

205-695-6314

May 9, 20153rd Annual Carolina’s Full House Sale

Clemson, S.C.706-773-3612

May 16, 2015Southeast Angus Classic

Opelika, Ala.

May 23, 2015Barnes Herefords & White Hawk

Ranch “Inaugural Production Sale”Barnes HerefordsCedartown, Ga.904-613-4261

GSSA Field DayRanburne, Ala

May 27, 2015UGA Calhoun HERD Sale

Calhoun, Ga.

June 9-12, 2015Beef Improvement Federation

SymposiumBiloxi, Miss.


October 30-31, 2015Proven Performance Brangus Sale

Newnan, Ga.

October 31, 2015Yon Family Farm Fall Bull & Female Sale

Ridge Spring, S.C.803-685-5048

November 5, 2015Kempfer Cattle Co. Bull Sale

Deer Park, Fla.

November 13, 2015Black & White Bull Sale

Arcadia, Fla.

November 14, 2015Deere Valley Farm Production Sale

Fayetteville, Tenn.

November 21, 2015Mm Cattle Co./Callaway Cattle Co.

Bull SaleCarrollton, Ga.

November 28, 2015Bridges Angus Farm Bull Sale

Rayle, Ga.

December 4, 2015Calhoun Performance Test Bull Sale

Calhoun, Ga.

December 4, 2015It’s All Black & White Bull Sale

Montgomery, Ala.

December 5, 2015Bramblett Angus Farm

Alberton, Ga.

To have your event added to the calendar,

email [email protected]

Jonny & Toni Harris

Bud & Lorraine HillCell: 423-322-6007

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GCA Summer Conference Meal & Event Registration FormComplete a separate pre-registration form for each individual, couple or family that will be picking up a registration packet.

NameAddressCity State Z ipPhoneEmailCounty/Chapter

Registration Fee $ 4 0.00 per familyNames of individual or family members pre-registering:1. 2.3.4.

Friday night meal (low country boil)Friday night kids meal (under 12)Saturday lunch picnicSaturday night mealSaturday night kids meal (under 12)

Number of People ____

Number of Kids ____



Number of Kids ____

Number Attending ____

X 30.00 = $_____

X 20.00 = $_____

X 10.00 = $_____

X 25.00 = $_____

X 10.00 = $_____

= $_____ = $40

# of T-shirts - GJCA members and Youth: $12 • Adults: $15_____ YS _____ YM _____ YL _____ S _____ M _____ L _____ XL _____ XXL

Registration per familyTotal: $ ____

To receive these prices,form must be received by

June 23, 2015Card # : _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Visa Mastercard American Express

Expiration Date: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _Signature: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _Make checks payable to GCA and mail with form to:

Georgia Cattlemen’s AssociationP.O. Box 27990, Macon, GA 31221

Room Reservation InformationSea Palms Resort & Conference Center

5445 Frederica Road St. Simons Island, GA 31522 T. 912-638-3351

Be sure to ask for the Georgia Cattlemen’s Association meeting rate!

Reservations must be made by June 23, 2015

Georgia Cattlemen’s Association 2015 Summer Conference

St. Simons Island • July 24-25, 2015Friday, July 24

8 – 9:30 a.m. Committee Meetings: - Region VP and Membership Committee

- Legislative Committee - Cattle Health & Well Being

9:30 – 10 a.m. Gathering & Refreshment Break

10 – 10:15 a.m. Opening and Welcome by President Randy Fordham

10:15 – 11:45 a.m. Kim Stackhouse Director of Sustainability Research w/ NCBA & Phillip Ellis NCBA President

1 p.m. Your choice of:- Port Authority Tour - Golf Tournament- GJCA Games on the Beach- Free time

6:30 p.m. Low Country Boil at Bennie's Red Barn

Saturday, July 25

8 a.m. – 9:45 a.m. Committee Meetings: - Production & Marketing - Media & Communications

9:45 a.m. – 10:15 a.m. Break

10: 15 a.m. – 11:45 a.m. GJCA Tour

10:15 – 12 p.m. GCA Board of Directors Meeting Noon YCC Sponsored Lunch and Corn Hole Tournament at the Park

6:30 p.m. Picnic in the Park w/ games and activities

GCA

SUMMER CONFERENCE

2015

Georgia Red Angus Breeders • 706-882-7423

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Georgia Simmental-Simbrah Breeders

Georgia Simmental-Simbrah AssociationBilly Moss, Secretary/Treasurer,

P: 706-654-6071 E: [email protected]

Advertise your business here!

Contact [email protected] • 478-474-6560

I n d u s t r y N e w s

Beef ’s getting better, judging by the uptrend in quality grades and resurgent consumer demand. However, an increasing share of that demand has been for ground beef – and an average pound of that versatile staple now sells for more than $4. Last year a Rabobank AgriFinance white paper entitled “Ground Beef Nation” questioned the industry’s priorities now that Americans consume 11 billion hamburgers each year. It called for greater efficiency and retooling to fit a changed market for one-third to half of young cattle, and warned that business as usual could lead to weakened market share for beef over time. Everybody began to discuss the implications as the Choice beef cutout quote touched $2.50 per pound. They had seen the rise of giant burgers 10 years ago in step with low-carb dieting. They saw another move forward when ground beef was the go-to promotion in the 2008-09 recession, and last year as many steaks were priced two or three times

The Ground Beef Market and Price SignalsBy Steve Suther, Director of Industry Information, Certified Angus Beef LLC

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Hit them hard with Noromycin® 300 LA - the industry’s most economical, broad-spectrum 300 mg oxtet available without a prescription.

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higher than the grinds. Could cattle ranchers, feeders and packers have it wrong? Will a slice of the market ignore quality again, and if that turn is coming, how should seedstock producers reorient genetic selection? The Angus Foundation set out to learn more, commissioning its own white paper. The 35-year-old nonprofit arm of the American Angus Association funds education, youth and research for the breed and broader beef community. “Whether we’re talking about ground beef or high-end cuts, it’s important to know their relative values and the market signals that originate with consumer demand for each,” said Foundation President Milford Jenkins. “That helps guide the breeding plans of registered and commercial Angus breeders toward more profit.” The resulting paper, “Changes in the Ground Beef Market and What it Means for Cattle Producers,” was authored by Nevil Speer while a

professor at Western Kentucky University; Tom Brink, the founder and president of Top Dollar Angus; and Mark McCully, vice president of production for the Certified Angus Beef ® brand. “Ground beef is an awfully important part of the brand’s business, but it still doesn’t carry the value of the middle meats and most whole-muscle cuts,” said McCully. “Most cattlemen don’t realize how incredibly complex the entire ground beef market is – from varying lean points, to different raw material options, to premium opportunities.” Speer summarized the reasons for the current white paper, highlights of which were presented at the Cattle Industry Convention in San Antonio, Texas, last month. “We wanted to explore and outline some of the important dynamics around the ground beef category,” Speer said, noting the paper looks at “the economics and efficiencies associated with meeting the growing demand for ground beef within the current structure.” People may think hamburger is hamburger, he said, “but the ground beef market is complex, representing a wide array of ingredients from a variety of sources coming together to make different types of products.” That’s not a sign of inefficiency – just the opposite, Speer noted. “The decision as to how to most appropriately combine materials for ground beef is based on a least-cost approach, given the market for various cuts at any given time,” he said. “That decision is complex and dynamic,” but working well today. Despite rapid growth, ground beef does not overshadow sales of steaks and roasts, still driven by a combination of quality and price. While ground beef makes up 63 percent of foodservice volume, it’s just 37 percent of value; at retail those numbers are 49 percent and 39 percent, respectively. Even with ground beef at $4, the average for all beef was at $6 per pound, offering little incentive to forego the greater figure for the lesser, Brink said. What if forces outside of the market set up production of steers and heifers solely for grinding as GBN suggests? “It would reduce industry revenues, elevate production costs and unnecessarily raise consumer beef prices,” Brink said, citing price relationships. “Fed cattle have been trading at a growing price premium versus cows over the past 15 years.” The paper concludes that there is no empirical evidence to support producing cattle specifically for the ground beef market. “The trend toward a larger and more precise focus on marbling and quality grade has served cattlemen well,” McCully said. “We are producing a higher quality product in the end and driving consumer demand.”


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Rodeo ArenasSqueeze Chutes

Continuous FencingCattle Handling Equipment

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Graham Livestock SystemsStan Graham • (229) 224-5002

Introducing the NEW GSL Loading Chute

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Spring To Do List:

Advert ise Spring SalesMow Pastures

Attend GCA Convent ionAttend GCA Tour Dust Of f the Grill

Eat More Beef!Wanting to cross any of

these off your list? We can help (with most)!

Call 478-474-6560

Your Voice in Washington, D.C.

Join Today!866-233-3872 • BeefUSA.org

Untitled-1 1 4/14/2015 9:03:12 AM

Team Name: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Team Coach: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Address: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _Phone: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Email: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Student Name Grade* County and State Shirt Size _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

_ _ _ _ _ $200/Senior team (GA Resident* * ) _ _ _ _ _ $250/Senior team (Out-of-State) _ _ _ _ _ $100/Junior Team Junior teams are rising high school freshmen, sophomores and juniors; Senior teams are rising seniors and college freshmen

* Grade as of contest year * * Georgia residents must be current GJCA or GCA members

Return entry form and payment to GJCA, P.O. Box 27990, Macon, GA 31221 For more information, email [email protected] or call 478-474-6560

Plan to attend 2015 BISC in Athens, Ga. on June 19 and 20.

Open to all GJCA members and j uniors in surrounding states who will be in high school or incoming college freshman in the fall of 2015.

BISC Entry Form: Due May 20, 2015

A s s o c i a t i o n R e p o r t s • Yo u n g C a t t l e m e n ’ s C o u n c i l

Challenge AcceptedBy Jacob Nyhuis, YCC Region 4 Representative

Bo Huddleston, Chairman770-608-8117

[email protected]

Kyle Knight, Chair-Elect912-690-5097

[email protected]

Cleve Jackson, Vice Chair706-266-3188

[email protected]

Emilia Dover, Secretary/Treasurer706-618-6245

[email protected]

Sarah Loughridge, YCC Region 1706-618-4716

[email protected]

Patrick Greene, YCC Region 2404-392-6323

[email protected]

Megan Alexander, YCC Region 3404-330-4732

[email protected]

Jacob Nyhuis, YCC Region 4352-536-5496

[email protected]

Carla Dean, YCC Region 5229-254-5978

[email protected]

Jacob Segers, At-Large678-234-3547

[email protected]

GCA’s YCC Board

The average age of a farmer/rancher is 58 years old in the United States, farms are dwindling, cow numbers are down, and everyone is selling their heifers. Over the past couple of years, this is all the chatter that we have heard concerning the future of the beef industry. It is just a simple fact that generations are moving on to new professions and farms are being converted into housing developments. Amongst all the negativity of the future of the beef industry, I am here to deliver some great news. There is a passionate, hard-working and innovative group of young cattlemen that has accepted the challenge of feeding the world population of nearly 9 billion people by 2050. The GCA Young Cattlemen’s Council (YCC) has been busy over the past couple of months planning several events that will be geared toward this generation of young cattlemen. Events such as short courses, leadership training events and networking opportunities with neighboring states are just a few that will be beneficial in achieving this huge goal. Mark your calendars now for the GCA Summer Conference in St. Simons Island July 23-25. We are planning to have a special guest speak to the group, and will also hold our famous corn hole tournament. Although our events are designed to be beneficial for the 18-40 year-old crowd, there are plenty of opportunities for experienced cattlemen to learn a few things. I was recently elected to the National Cattlemen’s Beef Associations (NCBA) Young Beef Leaders (YBL) steering committee. This is a new initiative of NCBA that was developed at our annual meeting in February. This is what we will hope to be the national version of what we call the GCA YCC. Seven regional representatives and a chairman were elected. Our first official meeting is going to be in Denver, Colorado, at the end of April. We have had several conference calls; all of the regional representatives have been getting feedback from the states so that we are better prepared to develop this into a beneficial tool for young beef leaders. I look forward to updating all of you about the progress that this group will be making over the next few months. As I visit with other young cattlemen, I often realize that this industry is in good hands. This is a challenge that this generation of cattlemen is ready to face. We are bonded together as a team because we all share the same passion: a will to continually produce the safest beef supply in the world, caring for our cattle as family members, while being one of the most sustainable food sources available. I appreciate all of the effort that has gone into preparing this generation of young cattlemen by our mentors in the industry who have set the stage for success as we will have to figure out a way to feed a growing population with a shrinking amount of resources. I like to share this quote because I think about it often: “Feeding the world should only come second to the mission of the church.” If we keep our eyes on God and follow His will, anything is possible, including feeding 9 billion people.


Interested in learning more about YCC?Call anyone on the board or the office at 478.474.6560

We would love to tell you more about what YCC has to offer!

GCA Young Cattlemen’s Council

Goin’ Showin’

Want to be featured on the Goin’ Showin’ page? Send results to [email protected]

16th Middle Georgia Steer and Heifer ShowUpson-Lee Ag Center, Thomaston, GAGrand Champion Steer • Jessica White

Reserve Champion Steer • Karsyn NaussGrand Champion Heifer • Anna Sizemore

Reserve Champion Heifer • Gayla SizemoreBest Homegrown Heifer • Gayla Sizemore

Showmanship WinnersNovice – Jozie White

Junior – Anna SizemoreSenior – Caroline Waldrep

70th West Central Georgia Steer and Heifer ShowUpson-Lee Ag Center, Thomaston, GAGrand Champion Steer • Jessica White

Reserve Grand Champion • Hayley McDanielGrand Champion Heifer • Tom Morgan

Reserve Grand Champion Heifer • Cal PopeBest Homegrown Registered Heifer • Tom Morgan

Best Mid-GA Registered Grown Heifer • Gayla SizemoreBest Mid-GA Commercial Grown Heifer • Anna Sizemore

West Central GA ShowmanshipRookie Class – Jozie White

Junior Class – Anna SizemoreSenior Class – Tom Morgan

Jackson Co. Cattlemen’s Association ShowJefferson, GA

Angus Champion Heifer • Abigail AllenAngus Reserve Champion Heifer • Bella Chandler

Beefmaster Champion Heifer • Austin HillBeefmaster Reserve Champion Heifer • Austin Hill

Charolais Champion Heifer • Madison AbbsChi-Influence Champion Heifer • Heidi Seagraves

Commercial Champion Heifer • Katie FifeCommercial Reserve Champion Heifer • Allie Duck

Limousin Champion Heifer • Jackson SchieszerLimousin Reserve Champion Heifer • Madison Franklin

% Simmental Champion Heifer • Cindy Cooper% Reserve Simmental Champion Heifer • Whitley Dale

Shorthorn Champion Heifer • Justin MorganShorthorn Reserve Champion Heifer • Kayley Edwards

Simmental Champion Heifer • Madyson McDanielSimmental Reserve Champion Heifer • Morgan McDaniel

Supreme Champion Heifer • Abigail AllenReserve Supreme Champion Heifer • Cindy Cooper

County Bred Champion Heifer • Abigail AllenCounty Bred Reserve Champion Heifer • Cindy Cooper

Supreme Champion Steer • Cindy CooperReserve Supreme Champion Steer • Wyatt Chandler


Advertising IndexNext Month: American Breeds

Magazine & online advertising available: Call 478-474-6560!

AgAmerica..........................36AgCo................................IFCAgrilabs...............................41AmeriAg..............................57Bad Cattle Panels.................47Barnes Herefords...................1Best Livestock Equipment...47BISC...................................69Boehringer Ingelheim............3Carroll County Livestock....60Carroll T. Cannon, Auctioneer..60Daniel Livestock Service......60Darren Carter, Auctioneer.......60F&W Forestry.....................32Farmers Livestock Market...60FPL Foods...........................27Franklin County Livestock..60Fuller Farm Supply..............56Genex Cooperative, Inc.......60Georgia Angus Breeders..30, 31Georgia Beefmaster Breeders...26Georgia Brahman Breeders...28Georgia Brangus Breeders.....46Georgia Chianina Breeders....26Georgia Farm Credit................2

GEORGIA CATTLEMANO F F I C I A L M A G A Z I N E O F T H E G E O R G I A C A T T L E M E N ’ S A S S O C I A T I O N • A P R I L 2 0 1 5

L ook ing Past Weaning p. 38 • I n for the L ong Haul p. 44 • Fly Control p. 50

GEORGIA CATTLEMANO F F I C I A L M A G A Z I N E O F T H E G E O R G I A C A T T L E M E N ’ S A S S O C I A T I O N • M A R C H 2 0 1 5

GCA Convention Registration p. 82 • Getting a Return on Your I nvestment p. 70 • NCBA Recap p. 2 3

GEORGIA CATTLEMANO F F I C I A L M A G A Z I N E O F T H E G E O R G I A C A T T L E M E N ’ S A S S O C I A T I O N • J A N U A R Y 2 0 1 5

Cattle Handling p. 36 • K eeping the Q uality p. 40 • Beef Cattle O utlook for 2 01 5 p. 46



May is Georgia’s

Beef Month

GEORGIA CATTLEMANO F F I C I A L M A G A Z I N E O F T H E G E O R G I A C A T T L E M E N ’ S A S S O C I A T I O N • F E B R U A R Y 2 0 1 5

T ifton Bull Spotlight, p. 48 • Reproductive E fficiency, p. 58 • Producing Cattle of V alue, p. 40

Georgia Hereford Breeders.....64Georgia Limousin Breeders.....42Georgia Red Angus Breeders..66Georgia Santa Gertrudis Breeders..28Georgia Senepol Breeders.......28Georgia Shorthorn Breeders....26Georgia Simmental Breeders...66Georgia-Florida Charolais Breeders...46Graham Livestock..................68Herrin Livestock Services.......60Highview Farms.....................60Kings AgriSeed.........................5Kuhn...............................32Laura’s Lean Beef....................60Malcolm Financial Group.......62Martin’s Cattle Services.........60Mead Cattle Enterprises........BCMike Jones, Auctioneer..........60Nationwide Insurance......57,60Norbrook......................67Oostanaula Farms..................43P.H. White.............................33Pasture Management..............33Pennington Seed....................36Priefert Supply.......................56

Purina ...............................IBCRaymond James Financial.......61Reproductive Management Srvs......60Rockin R Trailers....................61Southeast AgNet....................62Southeast Livestock Exchange.62Southeastern Land Group.......37Southeastern Semen Services..60Southern Farm & Forest, LLC..60Southern States......................37Southside Fence and Building..60The Bull Whisperer.................60Turner Co. Stockyards............57Tyson Steel............................61Vermeer...........................26Vigortone.........................62White Hawk Ranch.................1Yancey Brothers......................60

Interested in Advertising?Contact Bailey at 478-474-6560 or [email protected]


The Mead Program SaleMonday, May 25, 2015 “Memorial Day” • Midville, Ga.

Lot 8 | Reg. # P43472296 Lot 9 | Reg. # P43527604 Lot 13 | Reg. # P43527829

Lot 3A | Reg. # P43547384 Lot 77A | Reg. # P43547466 Lot 66 | Reg. # P43459297

Lot 1A | Reg. # P43548743 Lot 19A | Reg. # P43548749 Lot 72 | Reg. # P43459565

Lot 36 | Reg. # P43116391 Lot 43 | Reg. # P43159914 Lot 52 | Reg. # P43002212

M e a d C a t t l e E n t e r p r i s e sTommy & Tommie Lynne

1230 Reeves Rd. • Midville, GA 30441706-554-6107 • Cell 706-339-0201

www.meadcattle.com • [email protected]

Sale Starts at 11:00 am ESTCatalog Available

Upon Request

05_15_Mead.indd 1 4/9/2015 3:17:13 PM

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